Drain the pineapple, reserving the juice. Mix 1/4 c. pineapple juice with remaining 2 T. soy sauce, rice vinegar, and brown sugar and set aside.
2 Tablespoon rice vinegar, 1 can pineapple slices, 1/2 Tablespoon brown sugar
Prepare the onions, green peppers, pineapple, garlic and ginger by slicing them all and putting them all in separate bowls.
1 onion, 1 1/2 cup green peppers, 1 Tablespoon ginger, 1 Tablespoon garlic
Heat the olive oil over medium high heat in a wok. When oil is hot add the meat mixture and stir fry for 2 minutes.
2 Tablespoon olive oil
Push to the side and add the vegetables in the following order, cooking each for 1-2 minutes before adding the next: onions, garlic, ginger, green pepper, pineapple.
Add the pineapple-soy sauce mixture and stir fry for 2 minutes. Then add the cornstarch-water mixture and stir for a minute or so until it thickens.
2 Tablespoon corn starch dissolved in 1/4 c. water