Start by cooking the rice with one cup of pineapple juice and one cup of water, and let it simmer until all the liquid is absorbed.
In a wide pan, heat coconut oil, then add the onion, red bell pepper, and garlic. Sauté briefly, then add the ginger pieces followed by the chicken breast cubes, and cook until they’re done and lightly browned.
Add the pineapple chunks, cooked rice, and soy sauce, and mix everything together until well combined.
Finally, add the cashews and green onions, give it a final stir, and it’s ready to serve.