In a large skillet over medium heat, heat oil. Add onion, peppers, and pineapple and cook until vegetables are soft and pineapple is caramelized, about 5 minutes. Stir in garlic and cashews and cook until fragrant, 1 minute more.
Stir in rice and peas, then add lime juice, soy sauce, and Sriracha. Cook to coat and warm rice, about 3 minutes more.
Push rice to one side of the skillet and add eggs. Stir constantly until almost fully cooked, then fold into rice mixture.