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Preheat the oven to 375F. Lightly oil a 2-quart gratin dish and set aside.
In a large saucepan, heat the oil over medium heat. Add the chile, garlic, green onions, and carrot. Cook, stirring, to soften for 1 minute. Stir in the rice, soy sauce, cumin, thyme, allspice, salt and pepper. Stir in the stock and bring to a boil. Reduce to a simmer and cook for 10 minutes to soften the rice and blend the flavors.
Transfer the mixture to the prepared gratin dish. Add the beans, pineapple, and coconut. Taste and adjust seasonings, if necessary. Mix well to combine, then cover tightly with foil and bake until the rice is tender, about 1 hour. If all the liquid is not absorbed, return to the oven uncovered and bake for a few minutes more. Fluff the rice with a fork, sprinkle with the cilantro and cashews, and serve.
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