Preheat oven to 400°. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside. While almonds cook, combine pork, 1 tablespoon cornstarch and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar and next 3 ingredients (through hot chili sauce), stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.