In a medium saucepan, heat the vegetable broth seasoned with salt and pepper to taste. Maintain hot.
Sauté
Heat 3 tablespoons of oil in the skillet over medium-high heat. Add the pineapple, onion, and ginger, and cook and stir until the onion has become translucent.Add the rice and cook, stirring until the rice is gleaming with oil and is heated through.
Cook rice
Pour the vegetable stock on the rice and mix well. Stir regularly to avoid excessive sticking, and simmer until most of the rice has evaporated.When almost all the liquid has evaporated, cover with a tight-fitting lid and simmer over very low heat for 15 minutes.Uncover, stir, add the remaining oil and lime juice, and cover again. Wait another 10 minutes. Try the rice; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.
Serve
Fluff the rice with a fork and scoop it into a serving bowl.Garnish with cilantro and cashews, and serve.