In medium bowl, combine chicken, soy sauce, hoisin sauce and sugar. Set aside. In a 12-inch skillet or wok, stir-fry cashews 1 minute. Lift out with slotted spoon and set aside. Add the chicken to the wok. Stir-fry 3 minutes, over high heat or until just done. Add pineapple and green pepper; cook for 1 minute. Add nuts. Sprinkle with green onion. Serve at once with hot cooked rice.