Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins.
In a saucepan over medium heat, add pineapple juice, brown sugar, soy sauce, ketchup, garlic and ginger and bring to a boil.
Whisk in corn starch and continue to simmer for 2-3 mins until sauce thickens.
Drain perogies and add them to a medium bowl. Toss with In a medium bowl, toss with sauce until well coated and top with sesame seeds.