Combine pineapple, green and red pepper, onion, parsley, chives, lemon juice, oil, salt, cayenne pepper and white pepper.
Cover and refrigerate 2 hours.
Insert metal accessory rack.
Place roast on trivet in 2 quart oblong glass baking dish.
Cook pork roast according to directions in chart
During last 10 minutes of cooking time, baste roast occasionally with Pineapple Glaze
Serve with salsa.
Pineapple Glaze: Combine 1/2 cup pineapple preserves, 1 tablespoon orange juice, 1/4 teaspoon cinnamon and 1/8 teaspoon ginger.