Preheat oven to 350 degrees.
On the stovetop, in a dutch oven, heat a tablespoon or two of oil over medium-high heat, and add the onions. Stir well and allow to cook for about 5 minutes, until softened and beginning to brown on the edges. Add the red pepper and cook for another 2 minutes.
Meanwhile, in a large mason jar, add the juice from the pineapple, the ginger, garlic, jam, sugar, vinegar, soy sauce, water and cornstarch. Screw on the lid and shake well till combined.
Add the sauce to the pan and increase the heat to bring up to a boil until it thickens. Finally, add in the pineapple chunks and the vegan meatballs. Stir well.
Put the top on the dutch oven and place in the preheated oven. Bake for 30 minutes. Serve over rice.