In a separate skillet, add the light cooking oil and warm it up over medium heat.
2 Tablespoons Light Cooking Oil
Add the diced onions, peppers, and pineapple to the skillet.
1 Medium Red Bell Pepper, 1 Small White or yellow onion, 1 Cup Chopped Pineapple
Let the vegetables cook for about 5-7 minutes, or until they have started to soften.
While the vegetables are cooking, combine the rest of the sauce ingredients in a small bowl and whisk until no clumps of corn starch remain.
⅓ Cup Corn Starch, ¼ Cup Sugar, ¼ Cup Rice Vinegar, ¼ Cup Gluten-free Soy Sauce, ¼ Cup Ketchup, ½ Cup Pineapple Juice, 2 ½ Tablespoons Corn Starch, 2 Teaspoons Garlic Powder, ½ Teaspoon Ground Ginger
Add the sauce to the vegetables and let it simmer until it thickens and coats the back of a spoon.