Mix all ingredients, except the cornstarch. Form into 1" diameter balls. Roll in cornstarch and refrigerate for several hours. When ready to use fry in oil until well done.
Dissolve cornstarch in water. Mix all ingredients, except pineapple, in a sauce pan. Add pineapple juice to taste. Bring to a boil, stirring constantly, for 2 - 3 minutes. Add pineapple chunks and pour over cooked meatballs. Serve hot in a chafing dish with toothpicks.