In a large skillet over medium high heat, add the oil. Season the chicken with salt and pepper and add it to the pan. Cook for 5 minutes, until browned on all sides. Stir in the bell pepper and cook for 3 minutes more, until tender.
In a small saucepan, combine the pineapple juice, soy sauce, chicken broth, brown sugar, hoisin sauce, garlic and jalapeno. Stir to combine and bring to a simmer over medium high heat.
In a small bowl, mix together cornstarch and 2 tsp water. Whisk the cornstarch mixture into the sauce and continue to simmer until the sauce has thickened, about 5 minutes.
Pour the sauce over the chicken, stir and simmer for 3 minutes.
Add the pineapple chunks and cashews to the pot and stir to combine.
Optionally, serve over white rice and garnish with chopped green onions and fresh lime wedges.
When cooking your sauce, after you add your cornstarch let it simmer until it reaches your desired thickness. Letting the sauce simmer for longer will let it get thicker.
You can also use chicken breast instead of chicken thighs.
Use fresh or canned pineapple. It's best to stay away from frozen as it contains too much water.