Cook the rice and let it cool.
Meanwhile, cut the pineapple in half lengthwise and hollow each one of them. Remove the core, which is in the center of each half. Cut the flesh of the fruit into small chunks.
In a pan, heat the oil, and add the garlic and onion. Cook for a minute or so, until fragrant.
Add the chicken, and cook until browned and cooked through.
Make a space in the middle of the pan, and beat in the eggs. Quickly stir fry to scramble.
Add the cashews, tomatoes, and rice. Mix well.
Add the soy sauce, fish sauce, curry powder, sugar, and salt and pepper to taste. Toss, until the rice and chicken are evenly coated.
Stir in the pineapple chunks and peas. Cook for 2-3 minutes more.
Serve in the pineapple shells, sprinkled with some green onions and cilantro. Enjoy!