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Homemade Gluten Free Sweet and Sour Chicken Ready Meal

My sweet and sour chicken makes the perfect ready meal, and it's low FODMAP and gluten free too! You can keep this for up to 5 days in the fridge or up to a month in the freezer.
Servings 3


  • 2 finely sliced chicken breasts
  • 135ml ketchup use low FODMAP ketchup if needed, we use FODY Foods Ketchup
  • 60ml white rice vinegar
  • 2 pineapple rings chopped into small segments
  • 110ml pineapple juice
  • 2.5 tbsp sugar
  • 1/2 green pepper chopped into squares
  • 1 tbsp corn flour blended with 2 tbsp of water
  • garlic-infused olive oil
  • fresh chives


  1. Start by frying your chopped green pepper in a little garlic-infused olive oil until slightly browned.

  2. In a bowl, combine the low FODMAP ketchup, white rice vinegar, sugar and pineapple juice. Add this mix into the hot wok with the peppers and bring to the boil over a high heat.

  3. Now add the corn flour mixture, stir and add the pineapple chunks. Add in your chopped chicken breast. Finish by chopping fresh chives on top.

  4. Allow to cool and place into lunch boxes to enjoy during the week. Simply microwave until piping hot and serve with rice. Enjoy!

Recipe Notes

A quarter of this meal would be a safe low FODMAP serving size on the restriction phase of the low FODMAP diet.