Gather all ingredients before starting the recipe.
Heat drizzle of canola oil in a medium sized skillet over medium high heat. Add 1 cup cubed pineapple pieces and cook until slightly charred, about 3-4 minutes. Remove from pan and set aside until ready to use.
Combine 2 tbsp Thai red chili paste, 1 tsp Asian chili sauce, 1/2 tsp toasted sesame seed oil, 1 tbsp honey and 1 bunch scallions greens and set aside until ready to use.
Dry shrimp on a paper towel and season with kosher salt and freshly ground black pepper and set aside until ready to cook.
Heat 1 tbsp canola oil in a medium skillet over medium high heat until the oil starts to shimmer.
Add 5 cloves grated garlic, 1 tbsp grated ginger and scallion whites, stirring constantly for 1 to 2 minutes.
Add 6-8 large uncooked shrimp/person and stir to combine. Sauté for about 1-2 minutes or until the shrimp begins to turn pink.
Add 3 tbsp light soy sauce stir to coat the shrimp, sauté for another 1-2 minutes.
Add the reserved sauce, stir to combine and sauté until the shrimp has cooked through, another 1-2 minutes.
Add 1 cup roasted cashews and the reserved pineapple, gently toss to combine and serve with basmati rice.
