In a medium bowl, whisk together the sauce ingredients: honey, vinegar, pineapple juice, ketchup, soy sauce, sesame oil, garlic, and ginger until smooth.

In a large bowl, combine the cornstarch and salt. Add the pork and toss to evenly coat.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the green and red bell peppers, onion, pineapple, and green onions (reserving a few tablespoons of the green tops of the onions for garnish), and cook, stirring constantly, until just beginning to soften, 3 to 4 minutes. Transfer the vegetables to a plate.

Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the pork, shaking off any excess cornstarch. Cook, undisturbed, until nicely browned on the first side, 1 to 2 minutes, then flip and cook until browned on all sides. Work in batches if necessary. You’ll need about 5 to 6 minutes per batch. Return all pork to the skillet.

Add the sauce to the skillet and increase the heat to high. Cook, stirring, until the sauce is thickened and coats the pork, about 2 minutes. Return the vegetables and cook until the pork is cooked through and the vegetables are heated and crisp, 1 to 2 more minutes.

Serve over rice, garnished with reserved green onion tops.