Wash the rice and soak for 10 minutes.
Later drain the water and cook the rice using required water.
Once the rice is cooked, drain the excess water and spread the rice on a wide plate. Allow it to cool.
Dry roast the cashew nuts and keep aside.
Meanwhile, heat 2 tablespoon oil in a pan and sauté the shirmps with little salt. Once done, take them out and keep aside.
Now heat remaining oil and add chopped garlic and onion. Sauté well.
Next add chopped red bell pepper and pineapple cubes and cook until the liquid is evaporated and the edges of the pineapple are caramelized.
At this stage, add the roasted cashew nuts and chopped spring onion and mixed well.
Now add cooked rice to the pan and stir to combine. Also add salt to taste.
Add in the sautéed shrimps into the pan and give a good stir.
Next add the soy and chili garlic sauce, to taste. Squeeze the lime juice over the dish and toss it in.
Finally, add chopped coriander leaves from top and serve hot.