While rice is cooking, in small bowl, combine orange peel, orange juice, cornstarch, brown sugar, salt and ginger; mix well. Set aside.
Heat oil in medium nonstick skillet over medium-high heat until hot. Add pork; cook and stir 5 to 8 minutes or until pork is no longer pink.
Add orange segments, pineapple chunks and orange juice mixture; cook and stir gently until sauce is bubbly and thickened. Serve over rice.