Step 1

Drain pineapple, reserving juice. Finely chop 1 chilli.

Step 2

Heat oil in a wok or large frying pan over high heat. Stir-fry mince, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add ginger, garlic and chopped chilli. Stir-fry for 1 minute or until fragrant. Add carrot and capsicum. Stir-fry for 3 minutes or until softened.

Step 3

Meanwhile, blend cornflour with 2 tablespoons water in a small bowl. Combine reserved pineapple juice, sugar, vinegar, oyster sauce, tomato sauce and soy sauce in a separate small bowl.

Step 4

Add soy sauce mixture to mince mixture. Stir-fry for 1 minute or until mince is coated. Add cornflour mixture. Stir-fry for 2 minutes or until sauce boils and thickens. Remove from heat. Add pineapple and lettuce. Toss to combine. Slice remaining chilli. Serve pork mixture on rice. Sprinkle with coriander and sliced chilli.