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 Pork with Brown Basmati Rice & Pineapple
Sticky-sweet, British free-range pork shines in our Mindful Chef spin on this Friday night favourite. Featuring juicy peppers and sweet chunks of pineapple. Serve with fluffy brown rice, spring onions, and a signature sweet & sour sauce. It's the ultimate fakeaway dinner.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 139g tinned pineapple (Pineapple, pineapple juice)
- 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
- 500g free-range diced pork
- 2 tbsp cornflour
Nutritional Information
Calories: 467
Protein: 35g
Carbs: 57g
Fat: 11g
Sweet & Sour Pork with Brown Basmati Rice & Pineapple
Sticky-sweet, British free-range pork shines in our Mindful Chef spin on this Friday night favourite. Featuring juicy peppers and sweet chunks of pineapple. Serve with fluffy brown rice, spring onions, and a signature sweet & sour sauce. It's the ultimate fakeaway dinner.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large bowl & a small bowl
Get sizzlin'
- Add the cornflour and a pinch of salt to the large bowl. Add the pork and toss to coat evenly
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pork and cook for 5 mins, until golden brown
Prep & soften the veg
- Meanwhile, dice the peppers into 2cm chunks. Thinly slice the spring onions, keeping the white and green parts separate
- Drain the pineapple, reserving 2 tbsp juice in the small bowl
- Add the pepper, spring onion whites and pineapple chunks to the pork pan
- Cook for another 5 mins, until the veg and pineapple are soft and the pork is cooked through
Make the sauce & heat the rice
- Add the ketchup, tamari, vinegar and honey to the pineapple juice in the small bowl. Mix well
- Add the sauce to the pork pan and simmer for 1-2 mins, until thick and glossy
- 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 and cook for 2-3 mins, until piping hot
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the sweet & sour pork into bowls, with the rice alongside. Scatter over the spring onion greens
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