In a small bowl combine the oyster sauce and soy sauce. Set aside. 

Heat the oil in a large skillet over medium heat. 

Add the shrimp and cook until pink, 2 minutes per side. 

Remove the shrimp from the skillet. 

Add the onion and cook for one minute. 

Add the garlic and cook for 30 seconds. 

Add the bell pepper and cook for 1 minute. 

Push the mixture to the side of the wok and add the eggs. 

Use a spatula to scramble the egg, breaking it up into small bits. 

Add the rice and pineapple and mix to combine.

Add the soy sauce mixture, mix well and cook for 1 minute more. 

Sprinkle with scallions, season with salt if needed and serve.