In a large nonstick skillet heat oil over medium heat. Add chicken and cook, stirring occasionally, until lightly browned. Add bell pepper and garlic and sauté until softened, about 5 minutes.

Stir in barbecue sauce, soy sauce, and lime juice and bring to a simmer. Cook until chicken is cooked through, about 5 minutes. Stir in cornstarch mixture and cook until thickened, about 1 minute more. Stir in pineapple and cashews.

To serve, divide rice between bowls and top with chicken mixture. Sprinkle with sesame seeds and green onion.