Use leftover rice or cook a new batch according to package instructions.
Roast the cashews on low to medium heat in a pan without fat until they start to brown, then remove them.
Roughly chop the pineapple and banana. Dice up the red onion and chilli.
Fry the pineapple cubes in the pan with a little oil. Add the diced onion. When these are glazed, add chili and banana cubes. After 3-4 mins pour everything in a small bowl.
Roughly clean pan, fry rice in a little oil for 3-5 minutes.
When the rice has been roasted, stir in the coconut milk.
Now it’s time to mix the cashew nuts and pineapple banana sauce.
Finish of with some salt and pepper and if you like, a dash of curry powder.
Ready to serve. Don’t forget to garnish with cilantro!