Position oven rack to 5"-6" below broiler. Drain pineapple and reserve juice. Stem, seed, and cut red bell pepper into 1 1/2" dice. Trim and thinly slice green onions on an angle. Rinse pork tenderloin and pat dry. On a separate cutting board, cut pork tenderloin into 1/2" slices, about 18 pieces.

Place sliced pork, half the green onions, 1 tsp. olive oil, and 1 Tbsp. teriyaki sauce (reserve remaining for sauce) in a mixing bowl and season lightly with salt and pepper. Toss to coat and set aside.

Place a small pot over medium heat. Place shredded coconut into dry, hot pot and toast, stirring frequently, until golden brown, 4-5 minutes. Remove coconut to a plate and add jasmine rice, coconut milk, a pinch of salt, and 1 1/3 cup water to pot. Bring to a boil over high heat. Cover, reduce heat to low, and cook until rice is tender, about 15-18 minutes. Remove from heat and stir toasted coconut into rice.

While rice is cooking, alternate threading red pepper, pork slices, and pineapple onto wooden skewers. Fold larger pork pieces in half. Place completed skewers on prepared baking sheet. Cover exposed ends of skewers with foil to prevent burning. Broil skewers 4 minutes, flip, and broil another 4 minutes, or until ingredients are caramelized and pork reaches a minimum internal temperature of 145 degrees.

Pour pineapple juice, Sriracha (to taste - start with half, taste, and add more if desired), remaining teriyaki sauce, 2 Tbsp. water, and cornstarch into a small pan and stir together. Place pan over medium-high heat and bring to a simmer, stirring often. Allow sauce to cook until thickened to a light, syrupy glaze, about 1-2 minutes.

Place a bed of rice on a plate and top with skewers. Glaze with sauce and drizzle remaining over rice, to taste. Garnish with remaining green onions.