Wash the pineapple thoroughly. Trim the branch and head of the pineapple neatly. Then cut it in half and scoop the flesh out to make a pineapple bowl. Cut the pineapple into bite-sized pieces (approximately 1 cup of pineapple). Set aside.

Set a pan over medium heat, add vegetable oil. When the oil is hot, add onion and fry until it turns translucent and the color changes slightly. Add shrimp and squid, stir until cooked, then add the pineapple. Stir well. Add 100% cooked and cold jasmine rice, and season with curry powder, sugar, sea salt, light soy sauce and oyster sauce. Increase the heat and stir all ingredients to combine, add black raisins, cashew nuts and fried shallots. Toss quickly until mixed and turn off the heat.

Add the fried rice into the pineapple bowl and cover it with aluminum foil. Bake the pineapple in the oven at 200 °C for 10 minutes until the rice gives off a good smell. Garnish with shredded pork, sliced red chili, and coriander leaves. Serve.