In a large frying pan, heat the oil and bell pepper for a few minutes until the bell pepper is somewhat soft.
Add in the soy sauce, vinegar, water, honey, crushed pineapple, grated ginger, and water. Whisk it and then let simmer for five minutes to allow it to reduce.
In a separate bowl, make your corn starch slurry. Whisk together the cornstarch and water until smooth. Then slowly whisk it into the pan. Reduce heat to low or off as soon as it thickens. Should be a minute or so to thicken.
Then add in the can of drained pineapple chunks.
Once the meatballs are done, add them to the sauce.
Serve over white rice. Garnish with cilantro and sesame seeds. Enjoy!