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 Turkey with Mixed Peppers & Brown Basmati Rice
A Friday night favourite, starring juicy British turkey. Sizzle in a more-ish sweet & sour sauce, made with runny honey and tangy rice vinegar. Serve up with peppers and brown rice for to complete the feast. The best part? It's ready in 20 mins!
Ready in 20
High protein
6 plants
Low sat fat
Family classics
Serving size
Ingredients
- 140g tinned pineapple (pineapple, pineapple juice)
- 1 onion
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 50g honey
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 spring onion
- 1 pepper
- 2 pepper
- 600g British diced turkey breast
- 2 tbsp cornflour
Nutritional Information
Calories: 486
Protein: 40g
Carbs: 60g
Fat: 9.2g
Sweet & Sour Turkey with Mixed Peppers & Brown Basmati Rice
A Friday night favourite, starring juicy British turkey. Sizzle in a more-ish sweet & sour sauce, made with runny honey and tangy rice vinegar. Serve up with peppers and brown rice for to complete the feast. The best part? It's ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a large bowl, a small bowl & 2 large frying pans
Get sizzlin'
- Toss the turkey with the cornflour in the large bowl. Season with a pinch of salt and pepper
- Heat a large frying pan or wok with 1 tbsp oil on medium-high heat. Once hot, add the turkey and cook for 10 mins, turning occasionally, until golden
Prep time
- Meanwhile, dice the peppers and onions into 2cm chunks. Thinly slice the spring onions, keeping the white and green parts separate. Drain the pineapple, reserving 2 tbsp pineapple juice.
- In the small bowl, mix together the ketchup, tamari, vinegar, honey and the reserved pineapple juice
Build the dish
- After 15 mins, add the pepper, spring onion whites and the pineapple chunks to the turkey pan
- Cook for a further 5 mins, until the veg is soft and the turkey is cooked through
- Add the sauce to the turkey pan and simmer for 1-2 mins, until thick and glossy
Heat the rice
- Meanwhile, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and a pinch of salt. Cook for 2-3 mins, until piping hot
Plate up
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Serve the sweet & sour turkey into bowls, with the rice alongside. Scatter over the spring onion greens
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