Spicy Sweet-and-Sour Pork

We made this with chicken, which was great, but next time we'll try pork just for the variety.
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Serve a one-dish dinner loaded with fresh veggies, tender pork, and bold Asian-inspired flavor. A bed of coconut rice is an ideal accompaniment.
Prep Time: 20 minutes
Yield: 4 servings (serving size: about 1 1/2 cups)
Ingredients
Pork
* 1/4 cup slivered almonds
* 1 pound pork tenderloin, cut into 3/4-inch cubes
* 2 tablespoons cornstarch, divided
* 3 tablespoons low-sodium soy sauce, divided
* 1 (8-ounce) can pineapple chunks in juice, undrained
* 1/4 cup cider vinegar
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
* 1 tablespoon canola oil
* 1 cup prechopped onion
* 1 teaspoon bottled minced ginger
* 1/2 teaspoon bottled minced garlic
* 1 cup chopped green bell pepper
* 1/4 cup slivered green onions
Rice
* 1 cup uncooked basmati rice
* 1 1/4 cups water
* 1/2 cup light coconut milk
* 1/4 teaspoon salt
Preparation
1. Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.
2. Preheat oven to 400°.
3. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.
4. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.
5. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions. Serve over rice.
Nutritional Information
Calories: 347
Fat: 11g (sat 1.9g,mono 6g,poly 2.3g)
Protein: 27g
Carbohydrate: 35.9g
Fiber: 3g
Cholesterol: 74mg
Iron: 2.5mg
Sodium: 582mg
Calcium: 54mg