Prep and measure out all your ingredients first because you will be putting them together rather quickly once you get started on the recipe.
Heat a large wok or heavy bottomed skillet over medium heat for about 2 minutes. Add the cashews and roast for about 3 minutes, stirring often, until they begin to brown. Remove the cashews from the skillet and set aside to cool. After they are cool, chop them up and set aside until you serve your rice.
Keep the skillet over medium heat and add the onion, red bell pepper, carrot and celery and cook for about 5 minutes, until the vegetables just begin to soften, but still have some crunch to them.
Add the pineapple, garlic, ginger, turmeric powder, coriander powder and dried red chili flakes and cook for about 4 minutes, stirring often, until the pineapple begins to lightly brown. Note: if you have a lot of moisture in your pan, you can turn the heat up to high briefly to help the pineapple brown up.
Add the COOKED rice, soy sauce and coconut aminos and cook, stirring often, for 3 minutes, turning the heat up to high for the last 30 seconds or so.
Top your rice with the toasted cashews and dig in!