Heat the sesame oil in a large skillet over medium high heat.

Season the chicken with salt and pepper.

Cook chicken on all sides until browned on the outside and fully cooked, about 6 minutes. Remove to a plate.

Meanwhile, add 1/2 cup pineapple, along with the garlic, ginger, rice vinegar, sriracha, sesame oil, and coriander to a food processor and press on until smooth.

Whisk together cornstarch and soy sauce in a separate small bowl and add to pineapple mixture in the food processor. Pulse to combine completely.

After removing chicken from skillet, add the sauce. Heat over medium heat, stirring constantly, until thickened (about 3 minutes).

Add the chicken back into the sauce, along with the cashews and remaining pineapple.

Serve over steamed rice garnished with fresh cilantro.