Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.

 

In a large skillet, heat 1 Tbsp of oil, and fry the dry shrimp until crispy. Set aside, and drain the skillet. Add 1 more Tbsp of oil, and fry the garlic until its becomes golden brown. Turn heat to medium/high, add the rice and stir.

 

Add the fish sauce and sugar; continue to stir for about a minute. Add the pineapple and the shrimp and continue to stir for about another minute. Put the contents into the halved pineapple, and serve.

 

Garnish with some fresh cilantro and/or sliced beets.