In a large bowl, combine pork slices, scallions, 2 tablespoons oil, lime juice, Worcestershire sauce, ginger, sage, allspice, and red pepper flakes; toss well.
Cover with plastic wrap; marinate at room temperature for 30 minutes.
Pick pork out of marinade, reserving marinade; pat pork dry with paper towels.
Preheat oven to 350°; grease a shallow 2 ½ quart casserole.
In a skillet, heat remaining ¼ cup oil over medium heat; add in pork; brown on both sides; transfer pork to a plate.
Add onion and bell pepper to skillet; season with salt and pepper; cook/stir until softened; remove pan from heat.
Arrange pork slices in prepared casserole.
Layer half the sauteed vegetables over the pork; top with half the pineapple chunks; repeat layers.
Pour pineapple juice and reserved marinade over the top; cover and bake about 50 minutes, until the pork is tender.
May serve over hot cooked rice.