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Combine the brown sugar, soy sauce, hoisin sauce and 2 tbsp reserved pineapple juice in a jug.
Heat the oil in a large frying pan or wok over high heat. Add the chicken mince and stir-fry, breaking up mince with a wooden spoon, for 3-4 minutes or until golden. Push the chicken to one side of the pan. Add the capsicum, onion and pineapple pieces to the other side of the pan and stir-fry for 2-3 minutes or until softened slightly.
Add the garlic and ginger to the pan, then stir-fry with mince and vegetable mixture for 1 minute or until aromatic. Add the sauce mixture and cashews. Cook, tossing, for 1-2 minutes or until well coated and the sauce thickens slightly.
Divide rice and stir-fry among serving bowls. Sprinkle with coriander.