Heat a pan to medium high. While it's heating, chop the red onion. Drain the pineapple and chop the cashews.

Sautee the red onion in the veggie oil until soft and lightly browned. Mix in the riced cauliflower, ginger, and salt. Stir to combine, reduce heat, and cook for 2-3 minutes, stirring constantly.

Stir in the coconut milk and mix well. Continue to cook for an additional 4-5 minutes.

Mix in the pineapple chunks and the cashews and cook until the cauliflower reaches desired consistency. Remove from heat and garnish with fresh cilantro and red pepper flake.