In a large bowl, combine beef, crackers, onion, egg, milk, ginger and salt. Shape mixture into rounded meatballs. Heat olive oil in large skillet over med. heat. Cook meatballs until evenly brown. Drain excess fat. In small bowl, combine cornstarch, brown sugar, saved pineapple juice, vinegar and soy sauce. Mix until smooth. Pour into skillet with meatballs. Cook, stirring constantly until mixture thickens and boils (about 5 min.). Stir in green pepper and pineapple chunks. Heat through. Serve with cooked pasta of your choice.