1Cook pork and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until pork is no longer pink; drain. Stir in mayonnaise, yogurt, juice concentrate, curry powder and reserved pineapple juice. Stir in pineapple and onions. Cook, stirring frequently, until hot.
2Cook and drain pasta as directed on package, adding bell pepper for the last 4 minutes of cooking. Toss pasta, bell pepper and pork mixture. Toss with orange segments. Sprinkle with coconut.