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Prepare the sauce by combining pineapple juice, tomato ketchup, malt vinegar, honey, brown sugar, lazy garlic and ginger, and dark soy sauce
Cut chicken breast into bite-sized pieces and coat with cornflour
Dice the red onion and peppers into chunks
Heat sesame oil in a wok or large pan over high heat
Cook the coated chicken pieces until golden and cooked through
Add the diced onion and peppers to the pan and stir-fry
Add the pineapple slices to the pan
Pour the prepared sauce over the chicken and vegetables
Toss everything together until well coated and heated through
Prepare the microwave basmati rice according to packet instructions
Serve the sweet and sour chicken over the rice