Combine all ingredients for the pineapple sweet & sour sauce in a small saucepan. Bring to a boil over medium heat. Once boiling, reduce heat to low then simmer (with lid off) until the sauce has reduced in half and thickened, about 20-25 minutes.

Combine all ingredients for the coconut rice in a medium saucepan. Bring to a boil over medium heat. Once boiling, reduce heat to low then cover and simmer until all the liquid has been absorbed, about 20 minutes.

While the sauce and rice are cooking, sauté your veggies: Heat the one tablespoon of coconut oil in a large skillet over medium heat. Once the oil has melted, add the minced garlic, diced bell pepper, diced onions, and halved cherry tomatoes plus a healthy pinch of salt and pepper. Toss to coat the veggies in oil and spices then sauté until soft, about 8 minutes, stirring occasionally. Once veggies are cooked, remove them from the pan and set aside in a separate bowl.

While the veggies are cooking, toss pork pieces together with salt, pepper, and coconut flour in a large bowl until well coated.

Once the veggies are done sautéing, heat the remaining two tablespoons of coconut oil in the same skillet over medium heat. Once the oil has melted, add the pork pieces to the skillet, arranging them in one layer, then cook until the outsides are just starting to brown, about 5-7 minutes. Add thickened sweet & sour sauce from step one then toss to coat pork pieces. Let cook until the sauce thickens further and the pork is nice and crispy (with an internal temperature of 145F), about 6-8 minutes longer.

Divide coconut rice, sautéed veggies, and sweet & sour pork between four bowls then enjoy!