In a large pot, heat oil and fry pork cubes until browned.
Add the onion, garlic and ginger and sauté until the onion has softened.
Add the curry powder and cinnamon stick and fry for 2 minutes.
In a jug, mix the KNORR Chicken Stock Pot with the boiling water, corn flour, soy sauce and tomato sauce and stir for 1 minute with a fork.
Pour the sauce into the pan together with the pineapple pieces.
Simmer for 10 minutes, until pork is cooked through.
Serve with fluffy white rice.
BETTER FOR YOU TIPS : Ensure you trim off any excess, visibile fat from your pork before cooking