Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
Place carrots, onion, and garlic in bottom of a 4.5 – 6-quart slow cooker.
In a large bowl, use hands to gently combine meatball ingredients. Form meat mixture into balls (mine are usually slightly smaller than a golf ball).
Place meatballs on top of vegetables in the slow cooker.
In a separate bowl, mix soy sauce, ¼ cup of the reserved pineapple juice, brown sugar, ginger, curry powder, and mango chutney. Pour over meatballs.
Cover and cook on low for 4-6 hours.
During last 30 minutes of cooking time, add pineapple and bell peppers. Increase to high heat setting.
In a small bowl, whisk together cornstarch and water. During the final 10 minutes of cooking time, stir the cornstarch mixture into the slow cooker.
Just before serving, add cashews to the slow cooker.
Serve meatballs and sauce over rice. Top with scallions and additional cashews, if desired.