In a large bowl, combine goat meat, vinegar and 1 tablespoon salt. Marinate in the refrigerator for about 1 hour. Rinse meat and drain well.
In a pot over medium heat, bring to a boil enough water to cover meat. Add goat meat and boil for about 7 to 10 minutes or until scum begins to rise. In a colander, drain goat meat and rinse well. Rinse pot.
In the clean pot, combine goat meat, pineapple juice, 4 cups of water and 1 tablespoon salt. Bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 1-1/2 to 2 hours or until meat is tender but not falling apart. Using a colander, drain meat and reserve about 4 cups of the liquid.
In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels. Add carrots and cook until lightly browned. Remove from pan and drain on paper towels. Add bell peppers and cook for about 30 seconds. Remove from pan and drain on paper towels.
Remove oil from pan except about 2 tablespoons. Add onions, garlic and chili peppers. Cook, stirring regularly, until limp and aromatic. Add goat meat and cook, stirring occasionally, until lightly browned.
Add tomato sauce and the 4 cups reserved broth. Bring to a boil. Lower heat, cover and continue to cook for about 30 to 40 minutes or until meat is fork-tender and sauce is reduced
In a bowl, combine liver spread and about 1/2 cup broth from the pan. Stir until smooth and add to pan. Stir until well-dispersed.
Add pickles and olives. Add potatoes and carrots and cook for about 3 to 5 minutes or until tender. Add bell peppers and continue to cook for about 1 to 2 minutes or until tender yet crisp. Season with salt and pepper to taste. Serve hot.