1. In large bowl, mix together sausage and crushed cereal. Shape into 2.5 cm (1-inch) meatballs. Brown meatballs in large skillet over medium heat. Drain on paper towel and set aside.

2. Drain pineapple, reserving juice. Add water to juice to equal 500 mL (2 cups).

3. In 3 L (3 quart) saucepan, mix together brown sugar and cornstarch. Stir in juice, soy sauce and vinegar. Cook over medium heat, stirring constantly, until mixture thickens. Reduce heat, add meatballs. Cover and simmer for 15 minutes, stirring occasionally. Add pineapple chunks and green pepper. Simmer 3 minutes longer or until hot. Serve with cocktail picks.