Prep:

Cup of Yum
1. Cook the rice according to the package directions. Meanwhile, start on the stir fry.
2. Chop the peppers and onions and set aside. Trim any excess fat from the pork and slice it.

Cook:

1. Heat a large skillet or wok over medium-high heat. Once hot, add the oil. Cook the sliced pork for 2 to 3 minutes, depending on how thick you sliced it, until they're lightly golden and nearly cooked through. Remove the cooked pork from the pan onto a plate and set aside.
2. Add a little more oil to the pan and sauté the onions and peppers for about 5 minutes; when they begin to turn into brightly colored veggies, they're still crisp, but they've begun to cook through. 
3. Add the pork back into the pan, the pineapple chunks, and stir while cooking and letting the pineapple release its juices. Add the soy sauce and Jerk seasoning into the pan and stir.

Serve:

1. Serve the stir fry with cooked rice.