Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into 1/2-inch pieces. Core, deseed, and dice bell pepper into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Thinly slice chili.

Drain pineapple, reserving juice; set aside 2 tsp juice for glaze (4 tsp for 4 servings). In a large bowl, soak bread with remaining pineapple juice. Once liquid has mostly absorbed, break mixture up with your hands until pasty. Stir in pork and scallion whites. Season generously with salt (we used 3/4 tsp; 11/2 tsp for 4) and pepper.

Form pork mixture into two 1-inchtall loaves (four loaves for 4 servings). Line a baking sheet with foil and lightly oil. Place meatloaves on one side of prepared sheet. Spread pineapple out on opposite side. In a small bowl, combine hoisin and reserved pineapple juice; brush tops of meatloaves with half the hoisin glaze (you’ll use the rest of the glaze later).

On a second baking sheet, toss sweet potatoes and bell pepper with a large drizzle of oil, salt, and pepper. Roast meatloaves on top rack and veggies on middle rack until meatloaves are almost cooked through and veggies are tender, 20 minutes (the meatloaves will cook through in the next step).

Once everything has roasted 20 minutes, remove sheet with meatloaves and pineapple, leaving veggies in the oven. Transfer pineapple to a plate; set aside. Brush meatloaves with remaining glaze. Return to top rack until meatloaves are cooked through and glaze is tacky, 4-5 minutes more.

Slice meatloaves crosswise. Divide between plates with veggies. Top meatloaves with pineapple and garnish with scallion greens. If you like things spicy, add a pinch of chili to taste.