Pork-Vegetable Stir-Fry

Cook the rice according to package directions. Meanwhile, cut the broccoli and cauliflower into small florets. Cut the carrots lengthwise in 3 strips. Drain the pineapple (reserve the juice) and cut into 1/2-in. pieces. In a medium bowl, toss the pork with 2 Tbsp of the stir-fry sauce. Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add the pork and cook, tossing often until browned, 2 to 3 minutes; transfer to a plate. Wipe out the skillet and heat the remaining Tbsp oil over medium-high heat. Add the vegetables and cook, tossing, for 3 minutes. Add the pineapple juice and remaining stir-fry sauce and bring to a boil, reduce heat and simmer, until the vegetables are just tender, 2 to 3 minutes. Add the pork and pineapple and toss to heat through. Serve over the rice.