Sweet and sour chicken is one of the most beloved Chinese-inspired dishes in the United States. Its appeal comes from crispy pieces of chicken or pork coated in a bright, tangy sauce that balances sweet and acidic flavors. This version is a Paleo-friendly, one-wok sweet and sour chicken stir-fry that keeps the essence of the classic dish while using ingredients that fit a grain-free, whole-foods approach.
Sweet and sour preparations have a long history rooted in Chinese cuisine and have been adapted in many countries. Traditionally, pork is often used, but chicken is an easy, family-friendly option. Rather than relying on highly processed condiments, this Paleo take replaces conventional ingredients with alternatives like apple cider or white vinegar and arrowroot as a thickener so the sauce stays glossy and sticks to the chicken and vegetables.
I make this dish in a single wok or large skillet, so it comes together quickly on a weeknight. The combination of seared chicken pieces, crisp-tender bell peppers and onion, bright pineapple chunks, and a glossy, tangy sauce is a crowd-pleaser. My own children loved it, and the sweet pineapple paired with the tangy sauce tends to win over picky eaters. Serve it over steamed rice or cauliflower rice for a complete meal.
- 1.5 pounds boneless, skinless chicken breasts
- 2 tbsp avocado or olive oil
- 1 tsp toasted sesame oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tablespoon arrowroot powder (can substitute cornstarch if not following Paleo)
- 3 tbsp white vinegar
- 1/4 cup ketchup (choose a less-sweet variety if possible)
- 1/3 cup honey
- 1 tsp minced ginger
- 1/2 tsp garlic powder
- 1 tbsp coconut aminos (or tamari/soy sauce if not Paleo)
- 2 tbsp pineapple juice (from a can of pineapple chunks)
- 1.5 cups red bell pepper, medium diced (about 1 small pepper)
- 1.5 cups green bell pepper, medium diced (about 1 small pepper)
- 1 cup white onion, medium diced (about half a medium onion)
- 1 cup pineapple chunks, drained
- 4 scallions, cut into 1-inch pieces (green parts only), for serving
- Steamed white rice or cauliflower rice, for serving
- Place chicken breasts on a cutting board and cover with plastic wrap or parchment. Pound each breast with a meat mallet or the bottom of a skillet until about 1/4 inch thick. Remove the wrap and cut the chicken into 1/2-inch cubes.
- Combine the cubed chicken with 1 tablespoon of avocado or olive oil, toasted sesame oil, kosher salt, and black pepper. Toss to evenly coat.
- In a small bowl, whisk together the sauce ingredients: vinegar, ketchup, honey, minced ginger, garlic powder, coconut aminos, and pineapple juice. Set aside.
- Add the arrowroot powder to the chicken and toss until coated. Heat a wok or large skillet over medium-high heat and add 1 tablespoon oil. Working in batches if necessary, spread the chicken in a single layer and sear until golden and cooked through, about 2–3 minutes per side. Transfer cooked chicken to a plate and continue until all pieces are browned.
- If the pan is dry, add a bit more oil and then add the diced bell peppers, onion, and pineapple. Sauté, stirring frequently, until the vegetables are tender but still have a slight crisp, about 4 minutes.
- Return the cooked chicken and any accumulated juices to the pan. Pour in the prepared sauce and cook, stirring, until the sauce thickens and becomes glossy, about 4–5 minutes.
- Garnish with sliced scallions and serve immediately over steamed white rice or cauliflower rice.
- Enjoy!
This Paleo sweet and sour chicken is bright, sticky, and perfectly balanced—sweet from honey and pineapple, tangy from vinegar, and savory from coconut aminos and a touch of sesame. The arrowroot gives the sauce a beautiful sheen and the right consistency without the need for refined starches. It’s a quick dinner that reheats well, so consider making a double batch if you want leftovers for lunch the next day.
Tips: To keep vegetables crisp, slice them uniformly and cook over high heat, stirring often. If you prefer more heat, add a pinch of red pepper flakes or a dash of chili sauce to the sauce mix. For a lower-sugar option, reduce the honey slightly and increase the vinegar a touch to maintain balance.