Preheat oven to 425 degrees. Place pork tenderloin in a greased casserole dish. Drizzle with 1 Tbsp of oil and sprinkle with salt and pepper. Cook for 10 minutes.
While the pork cooks, combine honey, lime juice, coconut aminos/soy sauce, garlic, ginger, paprika, coriander and cumin in a small bowl. In a medium bowl, combine the rest of the oil, pineapple, green onions, broccoli and bell peppers.
Remove pork from the oven and spread the pineapple mixture around the meat. Take the sauce from the small bowl and drizzle the meat and pineapple mixture with it. Place back in the oven and cook for another 15 minutes or until the pork reaches an internal temperature of 145 degrees. Remove from the oven and let stand for 3 minutes. Then slice the meat and mix all the ingredients in the pan together.
While the pork is cooking, make the rice according to the directions on the packet. Serve meat and pineapple mixture on top of the rice. Top with cilantro if desired.
