Prepare your ingredients: cut the pineapple into bite-sized cubes (discard the hard inner core and the skin, or you can use the rind as a serving bowl! see photos in the body of the post for a reference). Cut bell pepper into small cubes, finely chop shallots and garlic. In a small bowl, whisk together oyster sauce, soy sauce, and lime juice. Set aside.
Heat oil in a large frying pan over medium-high heat. Add shrimp in a single layer, cook for about a minute on one side then turn over and cook for a minute or until the shrimp is cooked through and the color changed form gray to pink. Immediately transfer to a plate and sprinkle lightly with salt.
Add eggs to the pan and cook until almost completely scrambled. Transfer to a plate with shrimp.
Add bell pepper and shallots, cook for 2-3 minutes or until softened. Add garlic and cook for 30 seconds.
Add pineapple chunks and raisins. Cook for 2-3 minutes or until pineapple is softened but not too soft.
Add green onion, peas, cooked and cooled rice, curry powder, white pepper, cashews and the sauce. Stir until evenly distributed and peas is thawed.
Check if the rice needs more seasoning/lime juice/salt (I haven´t added any because soy sauce and oyster sauce are already salty).
Stir in the cooked shrimp and eggs.
Enjoy!