For marinade, combine wine, soy sauce or teriyaki sauce, sugar, and ginger root; add pork and shrimp. Let stand at room temperature for 15 minutes. Drain pork and shrimp, reserving the marinade. Combine reserved marinade and cornstarch. Set cornstarch mixture aside.
Preheat a medium skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry almonds in hot oil about 30 seconds or until toasted.
Add green pepper, onions, and garlic to skillet. Stir-fry about 1 minute or until crisp-tender. Remove vegetables from skillet. Add pork and shrimp to the hot skillet. Stir-fry about 3 minutes or until pork is no longer pink. Push pork and shrimp to one side.
Stir cornstarch mixture; add to center of skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; return vegetables. Add pineapple pieces to skillet; stir ingredients together until coated. Cook and stir for 1 minute more. Spoon over sprout mixture on plate. Makes 1 serving.