COMBINE corn starch and sucralose until blended. Gradually whisk in syrup until well mixed. Add remaining sauce ingredients and set aside.
HEAT oil in large skillet over high heat. Brown the pork on all sides, stirring occasionally (about 5 minutes).
ADD onions and peppers and continue cooking for 2 to 3 minutes. Reduce heat to medium. Add sauce mixture, pineapple and tomatoes and bring to a boil. Cook for 1 minute. Remove from heat and serve over prepared rice.