Make sauce: Drain pineapple, reserving juice (set pineapple chunks aside). In a small bowl, whisk cornstarch and brown sugar together. Add pineapple juice, vinegar, ground ginger, and soy sauce to brown sugar mixture. Stir until smooth. Set bowl aside.
Chop red and green peppers and set aside (with pineapple chunks).
Make meatballs: In a large bowl, mix ground beef, bread crumbs, onion, egg, salt, ginger and milk until thoroughly blended (I use a fork to mix). Using your hands, shape mixture into meatballs (approx. 12-15 -2" meatballs). In large skillet, heat shortening (or oil) on medium heat. When skillet is very hot, add meatballs, one at a time. Cook meatballs, making sure to turn so that all sides brown. When fully cooked (5-6 minutes), remove meatballs from pan; place on paper towel lined plate to absorb grease. Keep meatballs warm.
Drain oil from skillet after removing meatballs. Wipe skillet with paper towel to remove grease or leftover "crumbles". Over medium heat, add sauce to skillet. Cook, stirring constantly until it thickens and boils for 1 minute. Add pineapple, peppers and meatballs back into skillet; gently stir until meatballs are evenly coated with sauce. Cook only until heated through (1-2 minutes). Remove from heat.
Serve meatballs and sauce on top of steamed rice. ENJOY!
Hawaiian Meatballs and Rice https://www.thegratefulgirlcooks.com/hawaiian-meatballs-rice/