1. Prepare rice according to package directions; keep warm.
2. Meanwhile, coat pork with mixture of 2 Tbsp. each cornstarch, soy sauce and ginger.
3. Drain pineapple, reserving 1/2 cup juice. Combine reserved juice with remaining soy sauce and cornstarch.
4. Heat oil in hot wok or large skillet over high heat. Add pork; stir-fry 2 minutes. Add snow peas and bell pepper; stir-fry 2 minutes. Add soy sauce mixture and pineapple. Cook, stirring constantly, until sauce boils and thickens slightly. Serve over rice.