In a wok, heat a little oil and fry the pork and shrimp until cooked through (shrimp should be opaque). Remove to a dish and set aside.
Stir-fry the carrot and onion in the wok until carrot is softened and onion is translucent. Add a little more cooking oil. Add the pineapple, rice, red chili pepper, cooked pork and shrimp. Toss together until thoroughly mixed and rice is heated through. Make a space in the center of the wok and crack in the egg. Use your spatula to scramble the egg right there in the center of the fried rice until gently cooked. Mix into the rest of the rice.
Add the fish sauce, dark soy sauce, and toss thoroughly. Taste for seasonings, and add salt if desired. Serve in the hollowed out pineapple half. Garnish with chopped roasted cashews and more red chili pepper if you like.