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If making pineapple serving bowls, slice each pineapple in half and hollow out both halves to create four bowls, reserving 1½ cups of the pineapple to add to the fried rice.
Heat the vegetable broth in a large skillet over medium-high heat. Add the garlic and red onion and sauté until fragrant, about 1 minute. Add the carrots and continue to cook until softened, 3 to 5 minutes.
Add the riced cauliflower, peas, green onions, mushrooms, tamari, and salt and pepper to taste.
Cook, stirring frequently, for about 10 minutes, or until the cauliflower is tender. At the end, add the chunks of pineapple and stir until combined.
Divide and transfer into the hollowed-out pineapples.