Thai Pineapple Fried Rice with Chicken

Directions

1. Rinse the rice in cold water using a strainer, then drain and transfer it to a small saucepan with water; place on high heat to bring to a boil.
2. Cut the pineapple into bite-sized pieces after peeling and coring, and transfer the pieces to a bowl.
3. When the liquid boils, stir, cover the saucepan, and reduce heat to low; simmer until the liquid is absorbed, about 15–18 minutes, then keep covered off the heat for 5 minutes.
4. Thinly slice the onion into half rings, mince the garlic, and wash and dry the cilantro; remove leaves from the stems and mince the leaves.
5. Heat a skillet over medium-high heat.
6. Cut the chicken into bite-sized pieces and season with salt.
7. Coat the bottom of the skillet with oil, add the chicken, and cook until just done, 2–3 minutes; transfer to a plate.
8. Add more oil to the skillet, then stir in the onion, garlic, and crushed red pepper; cook until the onion softens, 2–3 minutes.
9. Uncover the rice and fluff it with a fork.
10. Add the rice and fish sauce to the skillet and stir to combine for 1–2 minutes.
11. Stir in the chicken, pineapple, cashews, half of the cilantro, and soy sauce; remove from heat.
12. To serve, place a portion of rice in a bowl and garnish with the remaining cilantro.