Season chicken with salt and pepper. Let sit for 15 minutes.
Meanwhile, remove 1/4 of the pineapple lengthways, leaving the green leaves attached to the main portion of the pineapple. Scoop out the pineapple flesh using a spoon, then dice the flesh.
Blanch the ginger and seafood in boiling water for 5 minutes. Drain and set aside.
Heat a large frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Stir in 1 tablespoon curry paste and chicken; cook until done, about 3-5 minutes. Set aside.
Heat the same frying pan with 1 tablespoon oil over high heat. Saute the onion until soft, about 3-4 minutes. Add the capsicum, seafood, chicken, 1 tablespoon curry paste, chicken stock powder and salt and mix well. Set aside.
Heat the same frying pan with 1 tablespoon oil. Add 1/3 beaten egg and rice; stir fry quickly. Add some salt, 1/2 the remaining egg and the fish sauce, mix well. Add the remaining egg and turmeric paste, mix well.
Add the seafood and chicken back into the pan, along with the pineapple and basil. Stir well until everything is evenly mixed. Serve in the hollowed out pineapple. Enjoy!