Place the rice and 1½ cups water in a saucepan and bring to a boil. Stir, reduce heat to low, cover with a tight-fitting lid, and cook 15 minutes.
Remove the pan from heat. Leave covered and allow the rice to continue steaming for 5 to 10 minutes.
Meanwhile, heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cabbage and stir-fry until the cabbage is almost fully cooked.
Add the shrimp and pineapple and stir-fry 1 to 2 minutes longer, until the shrimp turn bright pink. Remove from heat.
Mix together the soy sauce, vinegar, and red pepper and pour over the shrimp.
Stir the scallions and basil into the rice. Top with the shrimp-pineapple mixture and serve.