Dice green and red bell peppers and finely chop onion.

In a small nonstick skillet over medium-high heat, saute the onion and bell peppers until the onion is translucent. Set aside.

In a saucepan, combine water, cornstarch, brown sugar, and pineapple juice.

Bring the mixture to a boil, whisking to combine.

Whisk in tomato paste (add more to taste).

Add diced pineapple tidbits and the sauteed veggies, salt, and hot pepper sauce (if using).

Stir well to combine all ingredients.

Cook until thoroughly heated through.