Grilled pork and pineapple with warm rice salad

Golden pineapple pieces make this pork and rice salad extra special.

• 1/4 cup (55g) brown sugar
• 1/4 cup (60ml) soy sauce
• 2 garlic cloves, crushed
• 2 tablespoons peanut oil
• 1/2 small pineapple, peeled, cut lengthways into wedges
• 4 Coles Australian Pork Forequarter Cutlets
• 100g snow peas, trimmed, halved
• 1 small red capsicum, seeded, chopped
• 450g pkt microwavable white rice
• 1/2 cup (60g) frozen peas
• 1 cup (120g) shredded red cabbage
• 420g can corn kernels, rinsed, drained
• 1/4 cup (60ml) lime juice

1. Step 1

   Combine the sugar, soy sauce and garlic in a medium jug.

2. Step 2

   Heat half the oil in a large frying pan over medium-high heat. Cook the pineapple for 2 mins each side or until browned. Transfer to a plate. Add the pork to same pan and cook for 2 mins each side or until golden. Add the sugar mixture and cook for 5 mins or until mixture thickens slightly. Remove from heat. Stir in pineapple to coat in the pan juices.

3. Step 3

   Meanwhile, heat the remaining oil in a medium frying pan over high heat. Add the snow peas and capsicum and cook, stirring, for 3 mins or until starting to char. Add the rice and peas and cook, stirring, for 2 mins or until heated through. Transfer to a large bowl. Stir in the cabbage, corn and lime juice.

4. Step 4

   Divide the pork, pineapple and warm rice salad among serving plates.