Step 1 Cook rice in a large saucepan of boiling water according to packet instructions until tender. Drain rice, return to pan and cover to keep warm.
Step 2 Meanwhile, heat sesame oil in a large, deep frying pan or wok set over high heat. Add chicken and onion in batches, and cook for 4–5 minutes, or until chicken is golden and cooked through. Meanwhile, steam or microwave carrot and capsicums until tender.
Step 3 Add carrot and capsicums to chicken mixture in frying pan with plum sauce, white wine vinegar and pineapple; cook, stirring, for 1 minute, or until heated through.
Step 4 Top sweet and sour chicken with shallots and serve with rice.