Cook basmati rice and let cool completely.
Heat vegetable oil in a wok, toast cashews and raisins until golden, then set aside.
Sauté chopped spring onions and fresh pineapple cubes for 2 minutes on high heat.
Add cooled rice, soy sauce, turmeric powder, and salt; toss continuously for 3 minutes.
Garnish with toasted cashews and green spring onion tops.