The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet & Sour Chicken with Brown Rice & Pineapple
A nation's favourite, the Mindful Chef way. You'll coat free-range British chicken, vibrant peppers and juicy pineapple with a homemade sweet & sour sauce. Brown rice and sesame seeds complete the dish.
High protein
6 plants
Low sat fat
Family classics
Serving size
Ingredients
- 4 tbsp cornflour
- 2 pepper
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp sesame seeds (Sesame)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 25g honey
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 139g tinned pineapple (Pineapple, pineapple juice)
- 2 pak choi
- 2 onion
- 600g diced British Free Range chicken breast
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 539
Protein: 45g
Carbs: 73g
Fat: 8.0g
Sweet & Sour Chicken with Brown Rice & Pineapple
A nation's favourite, the Mindful Chef way. You'll coat free-range British chicken, vibrant peppers and juicy pineapple with a homemade sweet & sour sauce. Brown rice and sesame seeds complete the dish.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve & a measuring jug
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Add the chicken and cornflour to the large bowl, season with salt and pepper and toss to coat
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 12 mins, until golden and cooked through, then remove and set aside
Do the prep
- Meanwhile, dice the onions and peppers into 2cm chunks. Trim and cut the pak choi into bite-sized pieces. Drain the pineapple, reserving 100ml of the juice, then dice into 1cm chunks
- Add the ketchup, tamari, honey and vinegar to the reserved pineapple juice and mix to combine
Get sizzlin'
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the pineapple and pak choi and cook for 2-3 mins more
Build the dish
- Return the chicken to the veg pan, pour in the sauce and bring to a simmer. Simmer for 1-2 mins, until the sauce has thickened slightly and coats the chicken and veg
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the rice into bowls, topped with the sweet & sour chicken and veg. Sprinkle over the sesame seeds to finish
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