Place ginger, garlic, lemon juice, soy sauce, Sichuan Peppercorns, sesame oil, chili paste and 2 Tbsp Avocado Oil in a small food processor. Run food processor on medium speed until all ingredients are smooth.

Pour marinade into a bowl and toss in shrimp. Place bowl in refrigerator to marinate while preparing remaining ingredients.

Using a large knife or cleaver, slice pineapples from top to bottom lengthwise. Remove middle section from pineapples to create serving bowls. Set aside 1 Cup of ripe pineapple for this recipe (cut into small pieces) and use remaining pineapple for eating or future recipes.

Put 1 Tbsp Avocado Oil in large skillet and turn heat to medium-high. When oil begins to shimmer, add onion, pepper, and carrots and cook, stirring occasionally until vegetables begin to soften, about 5 to 10 minutes. Add pineapple and cook for another 1 minute. Remove vegetables and pineapple from skillet and set aside in bowl.

Put remaining 1 Tbsp of Avocado Oil in skillet and add rice, breaking up clumps with a spoon and mixing well with oil. When the rice is well coated with oil, make a well in the center of the pan and add eggs. Scramble eggs and then stir into rice. Return vegetables and pineapple to the skillet. Add peas and stir to integrate with rice, then turn off heat.

While cooking the rice mixture, heat a separate small skillet to medium heat. Add shrimp and remaining marinade and cook for 2-3 minutes or until shrimp begins to turn pink and firm. Move shrimp to rice skillet and mix all ingredients.

Place all ingredients in pineapple bowls and serve immediately.