Before cooking anything, prepare all the ingredients. Boil the rice according to packet instructions. Mine took 23 minutes.
Meanwhile, chop the pineapple into bite-size chunks. Slice the pork into 1cm slices. Finely chop the spring onion, garlic and chilli. Roughly chop the fresh herbs. Set everything aside in separate bowls.
Add the sauce ingredients to a blender and blitz until smooth. Add a few tbsp of water to loosen if it's a little thick.
Heat 1 tbsp vegetable oil in a wok or pan on high heat. Fry the spring onions and garlic for a few minutes until they start to brown around the edges. Tip them out into a bowl.
Add the pork slices as well as the juice of ½ a lime to the pan and cook until brown, about 3-4 minutes. Remove the pork into the bowl with the spring onions.
Heat 1 tbsp sesame oil in the wok and add the pineapple chunks. Fry until they turn a little caramelised, about 5 minutes.
Add the cooked pork, spring onions, garlic, chilli to the pan and stir in. Pour over the peanut sauce and stir to coat all the ingredients.
Add the cooked rice and stir through, and finally the fresh herbs. Stir to combine everything, then serve with extra spring onions and soy sauce. Garnish with the fresh herbs.