In a large bowl, COMBINE egg white, bread crumbs, five-spice and salt.
ADD beef, MIX well; SHAPE into 48 one-inch meatballs.
PLACE into a 15x10x1-inch baking pan; BAKE at 350 F for 15 to 20 minutes, or until no pink remains in center of meatballs; DRAIN.
Meanwhile, in a large saucepan STIR together orange juice, honey, cornstarch, soy sauce, ginger and reserved pineapple juice.
Continue to COOK and STIR until thickened and bubbly; COOK and STIR for 2 minutes more.
ADD sliced peppers, meatballs and pineapple chunks to saucepan; COOK and STIR until heated through.
KEEP warm in a chafing dish; SERVE with toothpicks.
Per Serving (excluding unknown items): 120 Calories; 4g Fat (29.6% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.