Rinse the rice under cold running water until the water runs clear. Let drain.

In a medium saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt. Stir and bring to a boil.

Once boiling, reduce heat to low, cover, and let simmer for 15-18 minutes.

Remove from heat and let it rest, covered, for an additional 10 minutes.

Heat coconut oil in a skillet over medium heat. Sauté diced onion for 3-4 minutes until translucent.

Add minced garlic and grated ginger. Stir for 30 seconds.

Incorporate diced pineapple and sauté for 2-3 minutes until caramelized.

Fluff rice gently with a fork to separate grains.

Mix fluffed rice with sautéed pineapple mixture in the skillet.

Fold in toasted coconut flakes, green onions, cilantro, and lime juice. Sprinkle with red pepper flakes if desired.

Serve warm, garnished with additional coconut flakes, sliced green onions, and lime wedges.