Bring the chicken stock to a boil in saucepan with a tight-fitting lid. Stir in the rice, 1 teaspoon of the cumin, and 1 teaspoon of the paprika. Return to a boil, then cover and cook over very low heat until tender, about 18 minutes.
Heat a large skillet over medium-high heat with 2 tablespoons of the olive oil. In a small dish, combine the remaining cumin and paprika, the cayenne, and the lime and orange zests. Season the pork with salt and pepper and toss the medallions with the spice mixture to coat them. Cook the medallions in 2 batches, cooking for 2 minutes on each side. Add another 2 tablespoons of the olive oil before adding the second batch to the pan. Keep cooked pork covered with foil to keep warm.
Preheat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of olive oil. While the skillet is heating, season the shrimp with salt and pepper. Add them to the hot skillet and cook just until they are pink and cooked through, 4-5 minutes. Add the lime and orange juices, hot sauce, and chopped cilantro to the pan. Toss to combine, then remove from the heat.
Fluff the rice with a fork, then stir in the pineapple and green onions.
Spoon a mound of rich onto each plate and arrange 5 medallions beside the rice. Spoon the shrimp and a little sauce onto the medallions.