Making the sauce: To a bowl, add 1/4 cup water, the pineapple juice, raw sugar, tamari sauce, tomato paste, apple cider vinegar, sesame oil and Thai chile. In a medium saucepan, heat the canola oil over medium-high heat. Add the ginger and garlic, and cook while stirring for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat to medium-low and simmer while stirring until the sugar dissolves, 1 to 2 minutes. Thoroughly mix the cornstarch and apple cider, and whisk into the sauce. Reduce the heat to low and cook until thickened, 2 to 3 minutes. Remove from the heat.
Making the pork: Sprinkle the pork with salt and pepper. Heat 1 tablespoon of the oil in a wok over medium-high heat. Add the pork, and cook while stirring until golden brown, about 3 minutes. Remove the pork from the wok and set aside.
Return the wok to high heat, and add the remaining tablespoon oil. Add the red peppers and onions, and cook for 2 minutes while stirring. Reduce the heat to medium-high, and add the sauce. Cook until thickened, 2 to 3 minutes. Add the pineapple and pork, and cook while stirring for another minute. Season with salt and pepper.
Divide the rice among 4 plates, and top with sweet and sour pork. Garnish with basil leaves.