In small bowl blend the cold water into the cornstarch; stir in the pineapple juice concentrate, the soy sauce, and the chicken bouillon granules; set aside.
Pour hot tap water over pea pods to thaw.
Drain and set aside.
In a wok or large skillet stir-fry sausage pieces about 5 minutes or till browned.
Stir the pineapple juice mixture; stir into the wok or skillet along with the frozen Hawaiian style vegetables.
Cook and stir till mixture thickens and bubbles, breaking vegetables apart as they begin to thaw.
Cover and cook 2 minutes longer; stir in the thawed pea pods.
Cover and cook about 1 minute longer or till the mixture is heated through.