I cobbled this together from a couple of recipes for sweet and sour pork I found here on food.com. I served it with rice, which I made with a smashed garlic clove and a slice of fresh ginger in the pot.
Heat 1 tbsp oil in a medium skillet. When it shimmers, add onion and a pinch of salt. Sweat until onion softens, stirring occasionally, about 4 minutes.
Add garlic and ginger and stir until fragrant, 30-60 seconds. Add jalapeno, red pepper and pineapple chunks. Stir and let cook until pepper begins to soften, about 4 minutes. Transfer to a bowl.
Sprinkle pork with salt, black pepper and flour. Heat remaining 1 tbsp oil in empty skillet. When it shimmers, add pork and cook until brown, about 3 minutes on each side.
Return pineapple mixture to pan. Add reserved pineapple juice, coconut milk and chili paste. Stir well. Bring to a boil, reduce to a simmer, cover, and cook until pork is done, about 15 minutes. Serve hot over steamed white rice.