In a skillet, combine apricot preserves, red wine vinegar, soy sauce, ginger, garlic powder, and salt.

Add the cubed yellow pepper, green pepper cubes, and onions (if added).

Cover the skillet and cook over medium heat, stirring occasionally, until the vegetables are tender but still crisp.

Add the cut tomatoes and pineapple chunks to the skillet.

Heat the mixture through, ensuring all ingredients are warmed evenly.

Serve the Polynesian vegetables hot as a side dish or accompaniment to a main course.