Drain pineapple, reserving 2 tbsp (30 mL) juice. Stir reserved pineapple juice with hoisin, soy sauce, rice wine vinegar and garlic; set aside.
Heat the oil in a wok or large sauté pan set over high heat and cook pork for 2 minutes or until just cooked through. Transfer to plate.
Add bok choy and red pepper and cook, stirring for 2 to 3 minutes or until vegetables are tender crisp. Stir in pineapple, cook for 1 minute before stirring in pineapple hoisin mixture. Bring to a boil, stir in pork and cook for 30 to 60 seconds or until heated through. Garnish with green onions and serve.
Serve with rice or rice noodles.
This recipe is an excellent source of vitamin A and an excellent source of vitamin C