Sweet and Sour Chicken Rice Pots with Pineapple
A vibrant one-pan meal that combines tender diced chicken with a glossy, tangy-sweet sauce enriched with fresh pineapple, peppers, and aromatic spices. This dish balances bright acidity from rice vinegar and ketchup against soft brown sugar and ginger warmth, while pineapple chunks add textural pops. The colorful vegetable medley—green and red peppers, spring onions, grated carrot—creates layers of flavor and visual appeal. Perfect for busy weeknight dinners, meal prep, or casual entertaining, it's designed for serving in disposable cups as a portable snack or light meal. This version stands apart by using quality brown rice as its foundation, fresh vegetable components, and a balanced sauce that's neither cloying nor overly acidic. The pineapple juice reduction technique deepens the sauce without added thickeners, creating a silky consistency that clings to both rice and chicken. Ideal for families seeking weeknight comfort food with minimal cleanup.
Ingredients
- 5 ½ cups Tilda brown and white rice
- 8 chicken breasts, cut into small cubes
- 2 lb tinned pineapple in juicefresh pineapple1:1fruit
no juice included, reduce water by 200ml
- 1 green pepper, finely sliced
- 1 red pepper, finely sliced
- 8 large green onions, sliced
- 1 large carrot, grated
- 2 tbsp tomato puree
- 6 tbsp tomato ketchup
- 6 tbsp rice vinegar
- 4 tbsp soft brown sugar
- 3 tbsp soy sauce
- 1 tsp dried ginger
- 3 ½ cups water
- 3 tbsp cornflour
- 2 tbsp olive or sunflower oil
- seasoning, to taste(optional)
Instructions
- 1
Bring a large pan of water to the boil, add the rice and return to a medium boil. Cook until tender, then drain well and keep hot.
- 2
Heat the oil in a large pan or wok over medium heat. Stir fry the chicken until browned and cooked through. Remove and set aside.
- 3
Add the peppers and green onions to the pan and cook until tender.
- 4
Stir in the grated carrot, tomato puree, ketchup, vinegar, sugar, soy sauce and dried ginger.
- 5
Drain the pineapple juice into the pan along with the water. Remove the pineapple and cut into small chunks.
- 6
Mix a little water with the cornflour to make a thin paste. Stir into the sauce along with the cooked chicken.
- 7
Cook over low to medium heat for 10 minutes, stirring occasionally.
- 8
Add the pineapple chunks just before serving.
- 9
Fill two thirds of a disposable cup with hot rice and top with the sweet and sour chicken. Alternatively mix together before serving. Add a fork and serve.
Tips
Drain the pineapple juice thoroughly before adding to the sauce; excess liquid can dilute the final consistency. Reserve the juice in a separate container to control the sauce texture.
Prepare all vegetables before cooking begins. Stir frying happens quickly; having peppers, carrots, and spring onions ready prevents overcooking chicken while waiting.
Make the cornflour paste immediately before adding to prevent lumps. Whisk in a separate dish first, then slowly stir into the simmering sauce for silky texture.
Good to Know
Refrigerate in airtight container up to 3 days. Rice and sauce separate slightly; reheat gently over low heat with splash of water to restore consistency.
Prepare sauce and cook chicken up to 1 day ahead. Cook rice fresh on serving day for best texture. Assemble cups immediately before serving for optimal rice temperature.
Serve hot with disposable cups and forks for portable eating, or plate onto bowls. Pair with steamed broccoli or bok choy for added vegetables. Lime wedges complement the acidity.
Common Mistakes
Add cornflour paste gradually to avoid lumpy sauce; whisking in a separate bowl before stirring into the pan prevents clumping.
Cook pineapple chunks at the end only; prolonged heating breaks down texture and releases too much liquid, diluting the sauce.
Don't skip draining the rice; excess water makes both rice and sauce mushy and prevents proper sauce coating.
Stir fry chicken in batches if necessary to avoid crowding the pan, which causes steaming instead of browning.
Substitutions
Gluten-Free Swaps
General Alternatives
no juice included, reduce water by 200ml
FAQ
Can I make this recipe ahead and freeze it?
Yes, freeze the sauce and chicken separately up to 1 month. Thaw overnight in the refrigerator and reheat gently. Cook rice fresh for best texture, or freeze cooked rice in portions. Don't freeze assembled cups as rice texture degrades.
What if I don't have cornflour?
Use arrowroot powder, tapioca starch, or potato starch in equal amounts. Alternatively, reduce the sauce by cooking uncovered for extra 5-10 minutes to thicken naturally, though texture will be less silky. Avoid flour as it clouds the sauce.
How long does this dish keep in the refrigerator?
Store rice and sauce separately in airtight containers up to 3 days. Combined cups lose rice texture after 1 day due to moisture absorption. Reheat sauce gently with splash of water; serve over freshly warmed rice for best results.