Heat a large saucepan. Scoop the thick coconut cream from the top of the can, add it to the pan with the curry paste and cook over a medium heat for 2–3 minutes until really fragrant. Add the remaining coconut milk, the sugar, fish sauce, tamarind paste and lime leaves and simmer for 5 minutes.
Meanwhile, heat a large frying pan and add the oil. Add the pork and cook for 5 minutes until browned all over. Add the pork to the curry, stir in the pineapple and cook for 10 minutes more. Scatter over the coriander and bean sprouts and serve with plain rice.