Place the pork, curry powder, and coriander into a large plastic bag with a zip top, seal, and shake well to coat; set aside.
Heat 1 teaspoon of the oil in a large nonstick pan over medium high heat. Saute the garlic and ginger for 30 seconds. Stir in both peppers and cook until softened, about 4-5 minutes, stir often. Remove to a plate and keep warm.
Return pan to stove and heat remaining teaspoon of oil. Add in the pork and cook until beginning to brown, about 3-4 minutes, stirring occasionally. Add in the pineapple chunks with the juice and the honey. Cook for 2 minutes, stirring occasionally, then add in pepper mixture and heat thoroughly. Remove from heat and stir in cilantro before serving.