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Drain pineapple, reserving syrup.
In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
Return all the meat to the pot.
Add the first chopped onion and 1 clove garlic.
Cook over medium heat till onion is tender, stirring occasionally.
Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
Bring to boiling.
Reduce heat.
Cover and simmer the chili for 1 and ½ hours, stirring occasionally.
Add the pineapple chunks.
Cover and simmer for 30 minutes more.
Let diners add their own toppers.
To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.