Place red sweet pepper quarters, cut sides down, in a microwave-safe dish. Add the water. Cover with plastic wrap. Microwave on 100 percent power (high) for 4 to 5 minutes or until tender. Let stand about 10 minutes or until skin easily peels from flesh; remove and discard skin. Place red sweet pepper in a food processor; cover and process until smooth. Drain pineapple chunks, reserving 1/3 cup of the juice; set pineapple chunks aside. Add the reserved 1/3 cup pineapple juice, the soy sauce, brown sugar, cornstarch, ginger, garlic, and rice vinegar to red sweet pepper in food processor. Cover and process until combined; set aside.