Mash the chilli, garlic and sugar to
a paste using a pestle and mortar or
small processor. Stir in the lime juice
and fish sauce, then set aside.
Peel, quarter, core and slice the pineapple
at an angle. Toss with beansprouts,
prawns, cucumber and tomato and some
of the dressing. Pile into bowls and scatter
with mint and cashews. Drizzle with the
rest of the dressing and serve.