Combine flour, salt, pepper, milk, and egg; beat until smooth. Dip pork cubes in batter, coating well; deep fry in hot oil (375°) for 5 minutes or until golden brown. Drain and set aside.
Drain pineapple, reserving 2 tablespoons juice. Combine pineapple chunks, juice, green pepper, 3/4 cup chicken broth , brown sugar, vinegar, and soy sauce in a large skillet. Bring to a boil.
Combine cornstarch and remaining chicken broth, stirring until smooth; stir into pineapple mixture. Cook over medium heat until thickened and bubbly. Stir in pork and tomato. Serve immediately over rice.