Then toss with flour to coat (use a plastic freezer bag and shake, easiest method and no mess).

Generously coat a skillet with cooking spray and set over a medium-high heat. I added a tbsp of groundnut oil as the meat was sticking to the pan.

Brown the pork, turning it to colour all sides, takes about 5 minutes. When done transfer meat to a plate.

When heated sauté the onion, green pepper, garlic and chilli pepper until onion is translucent, takes about 4 minutes.

Return meat to the pan and add 1 cup of water, worcestershire sauce, ginger, salt and black pepper.

Stack the pineapple slices and cut into about 8 sections.

Add pineapple, tomato, cucumber to the meat.

Simmer, uncovered for 10 minutes. Let it rest for 5 minutes.