Ingredients:

227 g can pineapple slices in juice, drained and chopped, juice reserved

1 tbsp cornflour

1 tbsp tomato sauce

1 tsp each soy and brown sugar

2 ½ tbsp rice wine vinegar or white wine vinegar

1 tbsp sunflower oil

200 g stir-fry pork strips, trimmed of fat

1 red pepper, cut into chunks

3 spring onions, quartered and shredded

Directions:

1. Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.

2. Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring.

3. Lift pork out onto a plate, then set aside. Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs.

4. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender.

5. Scatter with the remaining spring onions. Serve with rice or noodles.

Bon Appetit!