1 1/2 lb. pork tenderloin, cubed
1/4 c cornstarch
3 tbsp dark sesame oil, divided
1 (20 oz) can pineapple tidbits
2 tbsp lite soy sauce
1 red bell pepper, chopped
4 green onions, chopped
1/2 c hoisin sauce
1 tbsp Asian garlic-chili sauce (Taste of Thai)
Hot cooked rice
1 tbsp sesame seeds. toasted

Dredge pork in cornstarch. Heat 2 Tbsp oil in a wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from skillet; set aside.

Drain pineapple, reserving 1/4 cup juice. Add reserved juice and soy sauce to skillet, to loosen browned particles. Add remaining 1 Tbsp sesame oil to skillet; stir-fry pineapple, bell pepper, and green onions for 5 minutes. or until peppers are tender.

Stir together hoisin sauce and garlic chili sauce; add to skillet. Add pork, and stir-fry 5 minutes. Serve over rice. Sprinkle with sesame seeds.