Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Add the shrimp and cook, turning once, until pink and opaque, about 1 to 2 minutes. Transfer the shrimp to a plate.
Heat the remaining 1 tbsp of oil in the same skillet. Add the onion and red pepper and cook, stirring frequently until browned on the edges, but not completely soft, about 2 minutes. Add the green onion and cook until browned and wilted, about 30 seconds.
Add the garlic, fish sauce, and chili-garlic sauce and cook, about 30 seconds. Add the rice and stir to break up any clumps. Add just enough vegetable or chicken broth to moisten and cook, stirring until the mixture is well combined and heated through, about 2 minutes.
Stir in the shrimp and their juices, pineapple, cashews and soy sauce. Remove from heat, stir in the parsley and serve.