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Photo of Asian pork, pineapple and herb rice bowls by WW

Asian pork, pineapple and herb rice bowls

Total Time
25 min
15 min
10 min
Asian cooking is all about the balance of flavours. Pineapple adds a sweet element to balance out the flavours of fresh ginger, chilli, red cabbage and fresh herbs.


Lean pork mince

400 g

Fresh ginger

1 tbs, (3cm piece), grated

Reduced salt soy sauce

2 tbs

Lime juice

¼ cup(s), (60ml)

Fish sauce

2 tbs

Sweet chilli sauce

2 tbs

Cooked brown rice

2 cup(s), (340g), warmed


275 g, 1/2 a fresh pineapple, sliced

Red cabbage

1 cup(s), 1/4 small red cabbage, finely shredded

Snow peas

150 g, thinly sliced lengthways

Mixed salad leaves

100 g

Lebanese cucumber

1 medium, thinly sliced diagonally

Fresh coriander

½ cup(s), leaves

Fresh mint

½ cup(s), leaves

Fresh red chilli

1 whole, thinly sliced


  1. Heat a large non-stick frying pan over medium-high heat. Cook pork, stirring to break up any lumps, for 7-8 minutes or until browned. Add ginger and soy sauce and cook for a further minute or until cooked through.
  2. Meanwhile, combine lime juice, fish sauce and sweet chilli sauce in a small jug.
  3. Spoon warmed rice into serving bowls, top with pork mixture and pour over any pan juices.
  4. Top with pineapple, cabbage, snow peas, salad leaves, cucumber, coriander, mint and chilli. Drizzle with dressing.


SERVING SUGGESTION: 1/3 cup (45g) coarsely chopped, roasted, unsalted peanuts (contains nuts). TIPS: You can substitute pork mince for lean chicken if preferred. For gluten free, use gluten-free soy sauce.