Cut the pineapple in half lengthwise and scoop out the inside. Cut into small chunks. Don't forget to remove the core by making a V-shaped cut in the center of each half. Set aside.

Cook the rice and let it cool spreading it out in a large bowl. Drizzle 1 tablespoon oil over the rice and toss it separating any lumps. Set aside.

In a cup, combine the fish sauce with curry powder and sugar. Stir until the sugar dissolves. Set aside.

In a skillet or a wok, heat 2 tablespoons oil over medium-high heat. Add the shallots, garlic, and chili pepper. Stir-fry for 1-2 minutes.

Make a space in the center of the skillet and crack the egg into this space. Quickly stir-fry it to scramble. When the egg is cooked, add the cashews and the fish sauce mixture, and stir well. Add the rice, pineapple chunks and raisins. Stir-fry everything together for 2-3 minutes (or until the rice is hot) using a scooping motion. Remove from heat.

Serve in the pineapple shells, sprinkling some green onion and coriander on top. Enjoy!