Directions
1
Preheat grill on medium-high. In a small bowl, whisk together ½ cup reserved pineapple juice, white vinegar, soy sauce, cornstarch and ¼ cup of water. Season sauce with salt and pepper
2
Brush grill wok or flat-bottomed wok with oil and place on grate to heat, about 2 min
3
Add 1 Tbsp. of oil and half of pork to wok. Cook, tossing or moving around pan with grill tongs, until meat just loses its pink hue, about 2 min. Transfer to a warm plate. Add another Tbsp. of oil and remaining pork. Cook as directed above. Transfer to plate and set aside
4
Add remaining oil and peppers to pan. Stir-fry until crisp-tender, 3 to 4 min
5
Return pork to wok along with any juices on plate. Stir-fry 30 seconds
6
Add broccoli florets and pineapple to wok. Stir-fry until the broccoli is crisp-tender, about 2 min
7
Give sauce a quick whisk and pour into hot wok. Bring to a boil, then immediately reduce to simmer by turning down grill. Stir-fry until sauce thickens, about 1 more min
8
Sprinkle with green onions and serve immediately over hot brown rice
