Mix together the ground pork, finely chopped onion, garlic, rock salt, black pepper, chili powder and cornstarch. Form the mixture into six to nine meatballs, depending on whether you're serving two or three persons.
Heat the cooking oil in a frying pan. Fry the meatballs until nicely browned and cooked through, about eight minutes.
Pour off the oil.
Reheat the pan. Throw in the pineapple chunks and cook over high heat until the edges are lightly browned.
Throw in the diced onion and chilies. Sprinkle with salt and pepper. Toss.
Pour in the vinegar and wine. Cook until the liquid in the pan in no more than two tablepoonfuls.
Add the cooked meatballs to the pan. Pour in the honey. Toss a few times and turn off the heat.
Sprinkle the meatballs with finely snipped scallions before serving.