Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine pork, chopped onion, and 1 tsp garlic powder.
Roll pork in to 18-20 meatballs and place on parchment lined baking sheet.
Bake for 20 minutes or until internal temperature reaches 165°F.
Optional but recommended: To get the meatballs extra golden fry in a large pan with olive oil. This should only take a few minutes, turning the meatballs so they brown on all sides.
In a medium sized sauce pan combine coconut aminos, pineapple chunks (entire can but reserve the juice for the rice), red and yellow bell pepper, vinegar, garlic powder, ginger, and red pepper flakes (if using).
Bring sauce to a simmer and simmer for 5 minutes while stirring. After 5 minutes it's ready!
Place your frozen cauliflower in a food processor and pulse several times until the cauliflower is the size of rice.
In a medium sized fry pan heat the sesame oil over medium heat.
Once hot add the riced cauliflower, reserved pineapple juice, garlic powder and a few green onions. Cook for 5-8 minutes or until the cauliflower is cooked, stirring occasionally.
Place a cup of the riced cauliflower on plate, top with a few meatballs, spoon the sweet and sour sauce over it and enjoy!