In a bowl, combine the tomato paste, pineapple juice, brown sugar, rice vinegar, and soy sauce.
In a separate small bowl, whisk together the cornstarch and water until smooth.
Dice the bell pepper and pineapple into small pieces.
Heat the tomato paste mixture in a saucepan over medium heat. Add the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
Add the diced bell pepper and pineapple. Cook for an additional 5-7 minutes, allowing the flavors to meld.
Serve the sauce hot with grilled or baked chicken, accompanied by steamed rice.
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