In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Zest and quarter lime. Trim scallions. Cut whites into 1-inch pieces; thinly slice greens. Core, deseed, and dice bell pepper into 1-inch pieces. Roughly chop cashews. 

Open package of chicken* and drain off any excess liquid.

In a small bowl, combine chicken, half the cornstarch, ½ tsp salt (1 tsp for 4 servings), and pepper. Toss to evenly coat. 

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

While chicken cooks, in a second small bowl, combine pineapple and juice, umami ginger sauce, ketchup, remaining cornstarch, ¼ cup water (½ cup for 4 servings), and juice from half the lime.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and bell pepper. Cook, stirring occasionally, until browned and tender, 4-6 minutes.

Stir in chicken and sauce mixture. Bring to a boil, then reduce heat to low. Simmer until chicken is coated and sauce has thickened, 1-2 minutes more. Taste and season with salt and pepper if desired. 

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and as much lime zest as you like.

Divide rice and pineapple chicken between shallow bowls in separate sections. Top with scallion greens and cashews. Serve with remaining lime wedges on the side.