Shell and devein the shrimp and set aside. Cut the pineapple into thin wedges about 1/8 inch thick and about 1/2 inch long and set aside. Dice the onion and red pepper into about 1/4 inch squares and set aside.

Heat a wok until a drop of water evaporates immediately when flicked. Swirl the vegetable oil half way around the rim of the wok. Add the shrimp and stir-fry until they are about three quarters done or about two minutes. Remove the shrimp from the wok and set aside. Retain about two tablespoons of oil in the wok.

Add the garlic to the wok and stir-fry for about 30 seconds. Add the diced onion and red pepper to the wok and stir-fry for another 30 seconds. Add the rice to the wok and continue to stir-fry for another one minute. Return the shrimp to the rice mixture and stir-fry for another minute. Push the rice to one side of the wok and add the egg to the exposed part of the wok. Scramble the egg until it is just custardy then fold the rice over the egg and combine well. Season the rice with salt and ground white pepper then add the pineapple, scallion and garlic chives and mix evenly. Turn the heat off immediately after adding the scallion and garlic chives. Plate and garnish the rice with cilantro, mint and purple basil before serving.