Wash and dry all produce. Bring 13/4 cups water, 1 stock concentrate, and a pinch of salt to a boil in a medium pot. Core and seed bell pepper, then cut into 1-inch squares. Trim scallions, then cut into 1-inch pieces. Peel ginger, then mince or grate until you have 1 TBSP. Drain pineapple, reserving juice. Roughly chop cilantro.

Once stock is boiling, add rice to pot. Give it a stir, reduce to a simmer, and cover. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add ginger and cook until fragrant, about 1 minute. Add pork, breaking up meat into pieces. Season generously with salt and pepper. Cook, tossing occasionally, until browned and just cooked through, 4-6 minutes. Remove from pan and set aside.

Heat another large drizzle of oil in same pan over medium-high heat. Add bell pepper, scallions, and snow peas. Season with salt and pepper. Cook, tossing, until vegetables are tender but still have a little bite, about 5 minutes. Remove from pan and set aside.

In a small bowl, whisk together 1/2 cup water, reserved pineapple juice, soy sauce, remaining stock concentrate, brown sugar, cornstarch, and 1 TBSP vinegar (we sent more). Add to same pan and bring to a boil, then lower heat and let simmer until slightly thickened, 3-5 minutes.

Return pork and veggies to pan with sauce and toss to combine. Add pineapple and half the cilantro and stir until warmed through. Fluff rice with a fork, then season with salt and pepper. Divide between plates and top with stirfry. Sprinkle with remaining cilantro.