Step 1

Into a medium sized mixing bowl, place the sweet chilli sauce, soy sauce, honey and juice from the can of pineapple. Mix well then add the garlic, ginger and pork.

Step 2

Cover with cling film and place in the fridge overnight or for at least four hours.

Step 3

When ready to prepare the meal, heat the oil in a large heavy-based frying pan or a wok. Add the onion and carrot and fry for two minutes.

Step 4

Meanwhile, place the rice into a steamer or pan of salted hot water to cook.

Step 5

Drain the pork and add to the pan with the onion and carrot. Fry for five minutes or until the pork is cooked through thoroughly.

Step 6

Add the marinade mix and continue cooking for two minutes until the sauce is bubbly and thickening. Add the sesame seeds to coat plus the pineapple pieces.

Step 7

Bring back to the heat so that it is bubbling and add the tomato and cucumber.

Step 8

Serve immediately over the rice, so that the tomato and cucumber are still slight raw and crunchy.