Mix the cornstarch with the water to create a slurry.

Heat olive oil in a skillet over medium-high heat.

Brown the cubed pork tenderloin in the skillet.

Remove the pork from the skillet and set aside.

Add the remaining olive oil to the skillet.

Add the minced ginger, thinly sliced onion, and minced garlic cloves to the skillet.

Sauté the vegetables until the onion is soft and translucent.

Add the minced habanero peppers to the skillet and stir.

Pour in the chicken stock, lime juice, and reserved pineapple juice.

Add the soy sauce, ground nutmeg, ground cloves, and packed brown sugar to the skillet.

Stir all the ingredients to combine.

Bring the mixture to a boil, then reduce heat to low and simmer for 30 to 45 minutes, or until the pork is very tender and almost starts to fall apart.

Add the dark rum to the skillet and simmer for 5 minutes.

Stir in the cornstarch mixture to thicken the sauce.

Add the drained pineapple chunks, sliced fresh banana, and grated fresh or dried flaked coconut to the skillet.

Heat through until the fruits are warmed.

Garnish with additional coconut and serve hot over steamed rice.