Sweet and sour chicken with rice traybake recipe

Name: Sweet and sour chicken with rice traybake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 435 g tin pineapple chunks, drained and liquid reserved; 3 tbsp. cornflour; 250 g tomato ketchup; 6 tbsp. rice wine vinegar; 6 tbsp. light brown sugar; 4 garlic cloves, crushed; 4 skinless chicken breast fillets, cut into 2cm chunks; 2 red peppers, roughly chopped; 1 onion, finely sliced; 1 small red chilli, finely chopped; 200 g sugar snap peas; 2 pouches microwave basmati rice

All the flavours of this classic takeaway dish with minimal fuss.

By The Good Housekeeping Cookery TeamUpdated: 19 May 2025

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sweet and sour chicken with rice traybake

Put down that Chinese takeaway menu and make this simple traybake instead. All the flavours of delicious sweet and sour chicken, without any of the fuss!

All made in one tray to save on the washing up, so soon to become one of your favourite midweek go-to's.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

628

Ingredients

435 g
tin pineapple chunks, drained and liquid reserved
3 Tbsp.
cornflour
250 g
tomato ketchup
6 Tbsp.
rice wine vinegar
6 Tbsp.
light brown sugar
4
garlic cloves, crushed
4
skinless chicken breast fillets, cut into 2cm chunks
2
red peppers, roughly chopped
1
onion, finely sliced
1
small red chilli, finely chopped
200 g
sugar snap peas
2
pouches microwave basmati rice

Directions

1. Step 1Preheat the oven to 200ºC (180ºC fan) mark 6. Mix together the cornflour and 100ml of the reserved pineapple juice in a medium bowl until smooth. Add in the ketchup, vinegar, sugar and garlic and mix until combined. Pour into a large baking tray and cook for 5min, stirring halfway through, until thickened.
2. Step 2Stir the chicken, peppers, onion, chilli and peas through the sauce. Return to the oven and cook for 10min, or until the veg have started to soften.
3. Step 3Remove the tray from the oven, stir through the pineapple and push the chicken mixture to one side, so that about 1/3 of the tray is clear. Spoon the rice into the space and break up any clumps with a fork. Drizzle over 2tbsp water. Return to the oven for 5-10min, or until the rice is piping hot and the chicken is cooked through.

Feel free to microwave the rice, or serve with steamed instead, if you fancy.

Chicken thighs would work here too, as well as sliced rump steak or prawns!

If you're a fan of this traybake, then we have you covered with lots of lovely recipes to try.