Line shallow baking pan with paper towel. Cut each pineapple in half lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim core from fruit; cut fruit into 1/2-inch chunks. Reserve 4 cups pineapple chunks. Refrigerate remaining pineapple chunks for another use.
While rice is cooking, in small bowl, combine water, vinegar, ketchup, soy sauce, brown sugar, cornstarch and bouillon; blend well. Set aside.
In large nonstick skillet or wok, cook and stir sesame seed over medium-high heat for 2 to 3 minutes or until light golden brown. Remove from skillet; set aside.
In same skillet, heat oil over medium-high heat until hot. Add carrot, bell pepper and garlic; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
Add shrimp; cook and stir 3 to 4 minutes or until shrimp turn pink. Stir cornstarch mixture until smooth. Add cornstarch mixture and reserved pineapple chunks to skillet; cook and stir until sauce is thickened and bubbly.
To serve, spoon 1 cup rice into 1 end of each pineapple shell. Spoon shrimp mixture into other end of shell. Sprinkle with sesame seed.
