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1.Drain Pineapple, Reserving Juice. Set Aside 1 Cup Pineapple And 6 Tablespoons Juice; Refrigerate Remaining Pineapple And Juice For Another Use. Dissolve Bouillon In Water. In A Small Bowl, Combine The Cornstarch, Brown Sugar, Vinegar, Soy Sauce, Bouillon And Reserved Juice Until Smooth; Set Aside. 2.In A Large Skillet, Saute The Onion And Green Pepper In Margarine. Stir Cornstarch Mixture; Stir Into Skillet. Bring To A Boil; Cook And Stir For 2 Minutes Or Until Thickened. Add The Hot Dogs And Reserved Pineapple; Cook Until Heated Through. Serve Over Rice.
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