Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and chunks of pepper to the skillet and cook, stirring occasionally until sausage is golden and peppers are soft.
Meanwhile, drain the pineapple juice into a measuring cup. Add just enough water to the measuring cup until you have 1 1/4 cups of liquid.
Mix the ketchup, brown sugar, vinegar, and soy sauce into the pineapple juice mixture.
Add the pineapple chunks and the sauce to the skillet with the sausage and stir.
In a small bowl mix together the cornstarch and water, then stir into the skillet.
Simmer for 3-5 minutes until sauce is thickened.
Serve immediately with toothpicks as an appetizer, or with rice for a full meal if desired.
Notes
NOTE: The amount of water you need for this recipe will depend on how much pineapple juice liquid is in your can. Add the pineapple juice to a measuring cup first, then add water as necessary just until you have 1 and 1/4 cups of total liquid.NOTE: You can use rice wine vinegar (which is what I prefer) for this recipe, or you can use red wine vinegar, or apple cider vinegar for best results.