Spray 1 1/2- to 2-quart slow cooker with cooking spray. In slow cooker, mix pork, hoisin sauce, garlic and reserved 2 tablespoons pineapple juice to coat pork evenly. (Refrigerate remaining pineapple.)
Cover; cook on Low setting 4 to 5 hours.
About 40 minutes before serving, drain cooking juices in slow cooker. In small bowl, mix barbecue sauce and plum sauce. Spoon sauce over pork; stir gently to coat. Add pineapple chunks to pork mixture. Sprinkle with bell pepper.
Increase heat setting to High; cover and cook 25 to 30 minutes longer or until pork is glazed.
Gently stir pork mixture. Serve with long wooden picks or skewers for spearing pork, pineapple and bell pepper pieces. If necessary, cover and hold in slow cooker on Low setting up to 2 hours.