In medium mixing bowl, add coconut milk, place in cool area and allow to settle until cream rises to top. Do not shake can before opening.
Scoop cream into measuring cup. You should have roughly 1 cup of cream; if not, add some coconut milk to total 1 cup.
In large pan over medium heat, bring coconut cream to boil for about 8 minutes, or until cream separates, stirring frequently to prevent sticking.
Peel and chop pineapple. Set aside.
In microwave-safe dish, microwave water until warm, about 20 seconds on high. Mix tamarind paste with warm water to make tamarind juice. Set aside.
In medium mixing bowl, ladle 2 ounces coconut cream and stir in red curry paste. Return mixture to pan and stir until well mixed. Continue cooking 3 minutes, stirring occasionally until paste is fragrant.
Add sliced pork, stir in fish sauce, sugar, and tamarind juice. Stirring constantly, cook 2 - 3 minutes, until sugar has dissolved and pork is no longer pink.
Add remaining coconut cream and lime leaves. Bing mixture to boil and stir in pineapple. Reduce heat and simmer gently 3 minutes.