In large bowl, combine all salad ingredients except cashews; toss gently to combine.
Measure reserved pineapple liquid in 1-cup measuring cup; add enough water to make 1/3 cup. In small saucepan, combine pineapple liquid, sugar, salt, soy sauce and hot pepper sauce; mix well with wire whisk. Stir in cornstarch with wire whisk until blended. Cook over medium-high heat for 1 to 2 minutes or until mixture comes to a boil, stirring constantly. Boil about 1 minute or until thickened and translucent, stirring constantly. Cool 2 minutes.
While dressing is still hot, pour over salad; stir gently to combine. Cover; refrigerate at least 30 minutes to chill, or until serving time. Just before serving, stir in cashews.