Cook bacon in a large skillet over medium, stirring often, until fat is rendered and bacon is just crispy, about 12 minutes. Add shallot, garlic, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add carrots and celery; cook, stirring often, until softened, about 5 minutes. Add shrimp; cook, stirring often, until shrimp turn pink, about 2 minutes. Using a spoon, push shrimp mixture to one side of skillet. Add butter to empty side of skillet, and cook over medium until melted, about 1 minute. Add beaten eggs to melted butter; cook, stirring constantly, until eggs are dry and scrambled, 1 to 2 minutes. Add cold rice, soy sauce, and sesame oil; stir together with shrimp mixture. Cook, stirring often, until heated through, about 5 minutes. Add chopped cilantro, pineapple, and pineapple preserves, and stir until just combined. Garnish with cilantro leaves, and serve hot.