Preparation time: 15 minutes

Cooking time: 25 minutes

Cook the rice according to pack instructions.  Drain well.  Spray a non-stick frying pan or wok with oil and heat.  Add pork and cook in batches for 2-3 minutes over a high heat, until browned and cooked through.  Set aside

Reheat wok, add onion and stir-fry until golden.  Add pepper and carrot and stir-fry for a further 2-3 minutes, until tender.

Meanwhile, blend together the pineapple juice, tomato sauce, chilli and garlic sauce, vinegar and cornflour in a jug and whisk until smooth.  Return pork to wok, add the sauce and pineapple, stirring over a moderate heat until the sauce thickens.

Garnish with sliced spring onions.  Serve with rice.