Directions

1. Place pork in a resealable plastic bag. For the marinade, in a small bowl stir together coconut milk, garlic-ginger sauce, garlic and salt. Reserve 3/4 cup; cover and chill. Pour remaining marinade over pork in bag; seal bag. Refrigerate 1 to 8 hours, turning occasionally.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove pork from marinade; discard marinade. Place pork and pineapple on grill. Grill 2 to 3 minutes per side or until an instant-read thermometer registers 145°F. Remove pork and pineapple from grill. Let stand 3 minutes.
3. Cut pork into thin strips. For the pork salad, in a large bowl combine pork strips, bell pepper, coconut and cilantro. Drizzle with reserved marinade; toss to combine. Top grilled pineapple rings with pork salad, sprinkle with peanuts, and serve.