In a medium bowl, whisk together marinade ingredients, add cubed pork and toss to coat.

Cover bowl with plastic wrap and refrigerate for several hours or overnight.

In another medium bowl, whisk together batter ingredients and set aside.

In a separate bowl, whisk together sauce ingredients and set aside.

Heat a deep, heavy bottomed skillet or pot over medium high heat with about 4 cups of oil for deep frying. Heat to 350 to 400 degrees.

Remove marinaded pork from refrigerator and place chunks into batter, coating well.

Carefully fry the battered pork pieces until golden brown, remove with a slotted spoon onto a paper-towel lined plate. Continue frying in batches until all of the pork is fried.

In a large wok or skillet, heat 2 tablespoons oil over medium-high heat.

Stir fry peppers until crisp-tender. Stir in garlic and saute for about 30 seconds or until very fragrant, but not burned.

Immediately stir in pineapple chunks and continue stir frying for another minute or until pineapple is beginning to brown lightly in spots or on the edges.

Immediately stir in sauce and stir to combine.

Heat sauce to bubbly, then stir in the fried pork, stirring well to coat.

Stir in the green onions and serve with steamed rice.