Cut out the hard core of the pineapple slices and dice the pulp. Rinse, dry and quarter the pepper. Remove the pips and white partitions, dice the rest. Peel the garlic and chop in to fine slithers. Clean and wash the spring onions and cut into rings.
Heat the oil in a wok or pan. Fry the pineapple and pepper pieces, add the garlic and deglaze with 2 tablespoons of soy sauce, 1 tablespoon of lime juice and 2 - 3 tablespoons of water. Cook for 3 - 4 minutes over medium heat.
Add the rice and stir-fry for another 2 minutes. Mix in the spring onions and let cook briefly. Add the beaten eggs and let set while stirring. Mix in the cashew nuts and season with soy sauce, sweet chili sauce and lime juice.