Heat oven to 80°C. Sprinkle the raw cashews on a baking tray and dry roast them until they're golden brown.
While the nuts are roasting, pour some oil in a wok and cook the onions, garlic and ginger. When they're done, put them in a dish.
Get the wok very hot (this is the secret). Cook half the chopped chicken and capsicum on high heat until the chicken is cooked through, and then put in a dish. Do the same with the other half of chicken and capsicum.
When you have cooked all the chicken and capsicum, add the onions, garlic and ginger. Sprinkle with sugar, add a tablespoon of fish sauce and 2 tablespoons of oyster sauce. Add drained pineapple pieces and roasted cashews. Stir all this in and cook for a minute or two, then turn off the stove.
Add sliced spring onions and put a lid on the wok so the steam and heat marinates the dish while you prepare the rice or noodles or whatever you want to have with it. Eat straight away.