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.