Cut the pineapple in half and scoop out the flesh to create two pineapple bowls.

Dice the pineapple flesh, bell peppers, and onion. Drain excess juice from the pineapple to avoid soggy fried rice.

Heat a pan and melt 2 tbsp of butter over medium heat.

Add diced onion, bell peppers, and green onions to the pan and sauté until the onion becomes translucent.

Add shrimp to the pan and cook until they turn pink and are fully cooked.

Add the diced pineapple to the pan and stir-fry with the vegetables and shrimp.

Move the ingredients to one side of the pan and crack 2 eggs into the empty space. Scramble the eggs until cooked.

Mix the scrambled eggs with the other ingredients and add 2 cups of cooked rice.

Season the rice with soy sauce, fish sauce, and oyster sauce. Stir-fry on high heat until the flavors are well combined.