Partially freeze meat.
Thinly slice across the grain into bite size strips.
Set aside.
Drain pineapple, reserving % cup of juice.
Set aside.
For sauce, stir together reserved pineapple juice, cornstarch, Worcestershire sauce, bouillon granules, and cumin.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Preheat over medium high heat.
Add green onions and stir fry for 1 1//2 minutes.
Add bean sprouts and stir fry 1 minute or till vegetables are crisp tender.
Remove from wok.
Add pork to wok and stir fry for 2 to 3 minutes or till no longer pink.
Push pork from center of wok.
Stir sauce and add to center of wok.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return vegetables to wok.
Add tomatoes and pineapple.
Stir everything together to coat with sauce.
Cook and stir for 1 minute or till heated through.