Drain pineapple, reserving syrup.

Drain and chop tomatoes, reserving juice.

In a large bowl, combine the reserved pineapple syrup, chopped tomatoes and juice, tomato paste, diced green chilies, 2 cloves minced garlic, chopped onion, bell pepper, chili powder, ground cumin, dried jalapeno chilies, and salt.

Heat olive oil in a Dutch oven until very hot.

Brown the pork cubes on all sides in batches.

Avoid overcrowding the pot; add just enough pork to cover the bottom.

Once all pork is browned, add the remaining minced garlic and chopped onion.

Cook until the onion is soft.

Add the tomato mixture to the pork mixture in the Dutch oven.

Cover and simmer for 3 hours, stirring occasionally.

Add the pineapple chunks for the last 30 minutes of cooking.

Serve the tropical spiced pork chili hot with condiments such as sliced green onions, cheddar cheese, and sour cream.

Enjoy the unique blend of tropical sweetness and spiciness in this flavorful chili!