Paleo Sweet and Sour Chicken
Elevate your favorite takeout classic with this Paleo Sweet and Sour Chicken recipe, a healthier, gluten-free twist featuring vibrant, all-natural ingredients! Succulent chicken is coated in arrowroot starch for a light crispiness, then simmered in a tangy homemade sauce made with coconut aminos, apple cider vinegar, pineapple juice, and honey. The dish is bursting with flavor from fresh bell peppers, juicy pineapple chunks, and aromatic spices like garlic and ginger. Quick and easy to prepare in under 35 minutes, this wholesome meal is perfect served on its own or over cauliflower rice for a nutrient-packed, low-carb feast. Whether you're following a Paleo diet or simply craving a better-for-you version of a comfort food classic, this recipe delivers bold sweet-and-sour flavors without compromise.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 0.5 cup Arrowroot starch
- 0.25 cup Coconut aminos
- 0.25 cup Apple cider vinegar
- 0.5 cup Pineapple juice (unsweetened)
- 3 tbsp Honey
- 2 tbsp Tomato paste
- 1 tsp Garlic powder
- 0.5 tsp Ground ginger
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
- 3 tbsp Avocado oil
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 cup Fresh pineapple chunks
- 2 stalks Green onions
Instructions
Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Place the arrowroot starch in a bowl and toss the chicken pieces until evenly coated. Shake off any excess starch.
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the chicken in batches and cook until golden brown on all sides (about 5-7 minutes). Remove the chicken and set aside.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, pineapple juice, honey, tomato paste, garlic powder, and ground ginger to create the sweet and sour sauce. Set aside.
Dice the red and green bell peppers into chunks. Heat the remaining tablespoon of avocado oil in the skillet, then add the bell peppers and cook for 3-4 minutes until they are slightly tender.
Add the fresh pineapple chunks to the skillet and cook for an additional 2 minutes.
Return the cooked chicken to the skillet. Pour the sweet and sour sauce over everything and toss to combine.
Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables.
Remove the skillet from heat and garnish with chopped green onions before serving.
Serve warm on its own or over cauliflower rice for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 105.7 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2734 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
