Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

Slice skin from pineapple, core, and cut into bite-sized pieces. Transfer to a bowl.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Peel and thinly slice onion into half rings. Peel and mince garlic. Wash and dry cilantro. Shave cilantro leaves off the stems; discard the stems and mince the leaves.

Heat a skillet over medium-high heat.

Cut chicken into bite-sized pieces and season with salt.

Coat bottom of skillet with oil. Add chicken and, stirring occasionally, cook until cooked through, 2-3 minutes. Transfer to a plate.

Return skillet to stove and add more oil. Add onion, garlic, and crushed red pepper. Stirring frequently, cook until onion is softened, 2-3 minutes.

Uncover the rice and fluff with a fork.

Add rice and fish sauce to skillet. Stir until well combined, 1-2 minutes.

Stir in chicken, pineapple, cashews, ½ of the cilantro (save the rest for garnishing), and soy sauce. Remove from heat.

To serve, place rice in a bowl and garnish with remaining cilantro. Enjoy!