Wrap the pork tenderloin in plastic wrap and place in the freezer for 30 minutes. This will make it easier to slice it thin. DO NOT freeze it.
In a mixing bowl whisk together the soy sauce, sugar, ½ tablespoon sesame oil, green onions, garlic, and ginger.
Remove pork from freezer and slice it into about ¼-inch thick strips. Place the pork strips in the marinade, cover, and refrigerate for 1 hour.
In a small mixing bowl, combine the Sriracha, the honey, and the remaining sesame oil. Stir to combine and set aside for later.
Take pork out of the refrigerator and let stand for about 15 minutes on the counter, to bring it to room temperature.
Heat the vegetable oil in a large skillet set over high heat. Using tongs, remove the pork from the marinade and transfer to the skillet. Discard marinade.
Cook the pork, stirring frequently, for about 4 to 5 minutes, or until the pork is cooked through.
In the meantime, preheat oven to 425˚F. Arrange halved pineapple rings on a baking sheet covered with foil. Sprinkle pineapple with brown sugar and bake in the oven for about 8 to 10 minutes, or until golden and caramelized. Remove from oven.
Remove pork from the heat.
Spoon several tablespoons of rice into the center of a lettuce leaf.
Top with a few pork strips, pineapple, sesame seeds, and drizzle with previously prepared chili mixture.
Garnish with green onions. Serve.