2 cups jasmine rice
olive or canola oil spray
500 g lean pork fillet, cut into thin strips
1 onion, sliced
1 small red capsicum, chopped
1 small green capsicum, chopped
1 carrot, sliced
440 g can pineapple pieces, drained and juices reserved
¼ cup tomato paste
1 tablespoon MAGGI Chilli & Garlic Sauce
2 tablespoons white vinegar
1 tablespoon cornflour
coriander leaves, to garnish

Cook rice in a large saucepan of boiling water for about 12 minutes or until tender. Drain well. Spray a nonstick wok or frying pan with oil and heat. Add pork and cook in batches for 2-3 minutes over high heat, until browned and cooked through but tender; set aside. Reheat wok, add onion with 1 tablespoon water, and stirfry until golden. Add capsicum and carrot and stirfry until tender. Place 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 until sauce boils and thickens. Garnish with coriander leaves. Serve with rice.