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Add brown sugar, vinegar, ketchup, soy sauce and 2 cups of pineapple juice to a large skillet over medium-high heat. Bring to a boil.
In a small bowl, mix cornstarch and remaining ¼ cup pineapple juice together, whisking to get out all the lumps. Whisk into your skillet and add Meatballs and chopped peppers. Bring to a simmer. Cover and cook 8-10 minutes, until sauce has thickened and the meatballs are heated through.
Stir in pineapple chunks. Serve warm over rice.