Remove 1/4 of the pineapple lengthways, leaving the green leaves intact to the main portion of the pineapple. Scoop out the pineapple flesh using a spoon, then dice the flesh.
Heat a large frying pan with 1 tablespoon oil over high heat. Saute the garlic and onions for 3-4 minutes. Stir in green pepper, red chilli sauce, water, curry paste, sugar, vinegar, prawns and scallops; cook for 4-5 minutes.
Turn off the heat, add the diced pineapple and stir. Set aside
Heat the same frying pan with 1 tablespoon oil over high heat. Pour in 1/3 egg into the pan, stir quickly. Add a little salt, 1/2 remaining egg, fish sauce and rice. Stir well. Add the remaining egg and stir well.
Add the seafood back into the pan with the rice, stir well. Add the basil and serve.