Start by dicing the fresh pineapple into bite-sized pieces, and chop your chosen vegetables, such as bell peppers and green onions. If using eggs, whisk them in a bowl and set aside. For tofu, cut it into cubes. Have all your ingredients ready within arm's reach for a smooth cooking process.

In a large wok, heat 2 tablespoons of coconut oil over high heat until shimmering, which should take about 1 minute.

If you're using eggs, pour them into the hot wok and scramble until fully cooked, about 2 minutes. Once done, transfer the scrambled eggs to a plate and set aside.

Add the chopped vegetables to the wok, stirring vigorously for about 2-3 minutes until they are tender yet crisp.

Now, add the diced pineapple to the wok, allowing it to caramelize slightly for about 1-2 minutes.

Next, add your chilled, day-old jasmine rice to the wok. Using a spatula, break apart any rice clumps and stir-fry for about 3 minutes.

Pour in soy sauce or fish sauce along with chili garlic sauce to taste, stirring to combine thoroughly.

Gently fold back in the scrambled eggs or sautéed tofu, along with cashews, and continue to stir-fry for about 1 minute.

Finally, remove the wok from heat and top your Thai Pineapple Fried Rice with fresh cilantro.