Tropical pork & pepper medley

you will need
445g pork shoulder, diced
2 teaspoons chilli powder.
1 tablespoon olive oil
1 onion, finely sliced
1 x 432g tin pineapple cubes
500g pack frozen mixed peppers
250g easy cook rice
½ x 28g pack fresh coriander

method
Place diced pork shoulder in a bowl and add 2 teaspoons chilli powder. Toss together to coat the pork.
Heat 1 tablespoon olive oil in a large frying pan over a medium heat. Add 1 onion, peeled and finely sliced, and fry until soft. Add the pork and cook until it begins to brown.
Drain pineapple cubes, reserving the pineapple juice. Pour the juice into the pan with the pork, stir, and simmer for around 10 minutes.
Add the frozen mixed peppers and the pineapple cubes and continue to cook for another 5–10 minutes until the pork is cooked through and the sauce has thickened slightly.
Prepare the rice, following pack instructions. Garnish the pork with fresh coriander, finely chopped, and serve with the rice on the side