Warm olive oil in a large skillet or wok over medium heat. Add the peppers, onions, snap peas, pineapple chunks, and chickpeas. Cook for 15 to 17 minutes, stirring occasionally, until the peppers and onions are tender.
In the meantime, make the sauce. In a measuring cup or bowl, whisk together the pineapple juice, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and cornstarch.
When the vegetables are tender, add the cashews to the pan and pour in the sauce. Whisk the sauce once more right before you pour it into the pan in case the cornstarch settled to the bottom. Stir well to coat all of the ingredients in the sauce. Cook for 1 to 2 more minutes until the sauce thickens (it doesn't take long).
Remove from heat and garnish with scallions. Serve and enjoy!
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Notes
Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes until warmed through.
To reduce the sugar content, omit the brown sugar or decrease the amount you use.