This EASY Paleo Gluten-Free Healthy Sweet-And-Sour Chicken tastes exactly like takeout but is free of sugar, grain, dairy, and gluten.
If sweet-and-sour takeout is your ultimate comfort food, you’re not alone. There’s something about that balance of flavors that just hits the spot every time. Sweet-and-sour chicken is a classic takeout of choice for many people, but what if you could make it at home? And what if it could be Paleo, gluten-free, and still packed with all those delicious flavors? This recipe takes inspiration from traditional sweet-and-sour chicken but swaps out the sugar, add fats, and gluten to give you a meal that’s better for you and still tastes like it’s straight from your favorite restaurant.
In Chinese cuisine, balancing sweet and sour flavors is almost an art form. In this recipe, I use pineapple juice to get that natural sweetness, along with a punch of vinegar for the tang. You won’t find any artificial ingredients here, just wholesome, natural flavors that will make your taste buds happy.
Is This Paleo Gluten-Free Sweet-and-Sour Chicken Healthy?
This sweet-and-sour chicken is perfect if you’re looking to stick to a healthy diet without sacrificing taste. Not only does the recipe remove refined sugars and instead uses the natural sweetness of pineapple juice, but it also calls for lean chicken breast, which is a good source of protein. Cauliflower rice not only keeps the carbs in check, but also adds a serving of vegetables. For a vegan/vegetarian version, the chicken can be replaced with jackfruit or pressed and cubed tofu.
The Secret to a Great Sweet-and-Sour Sauce
Traditional sweet-and-sour sauce usually relies heavily on sugar, but we’re doing something a little different here. Pineapple juice exclusively takes on the role of sweetener here. It brings a sweet tropical twist that’s a perfect match for the acidity of the vinegar. Pineapple juice also helps tenderize the chicken, making it incredibly juicy and flavorful. The other key element here is balancing sweetness with just the right amount of tang. Instead of white vinegar, you can also use apple cider vinegar or rice vinegar. It’s all about finding that perfect combination—one that makes your mouth water and keeps you coming back for more.
How to make ahead and store
You can definitely make this recipe ahead. Store the cooked sweet-and-sour chicken in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave. You can also freeze it for up to 2 months. Please note that it’s best to store the cauliflower rice separately.
Serving Suggestions
You can serve this sweet-and-sour chicken with plain cauliflower rice, as the recipe suggests, but it also pairs wonderfully with Roasted Cauliflower Rice or Cilantro-Lime Cauliflower Rice, if you’re keeping things low-carb. If carbs are not an issue, try Baked Rice or Air-Fryer Fried Rice. If you’re feeling adventurous, you could try this Ginger Rice Recipe. And you can never go wrong with these Baked Egg Rolls or a side of Vegetable Stir-Fry.
Recipe
Ingredients
For the sauce:
- 1 teaspoon avocado oil
- 1/2 teaspoon fresh ginger minced
- 1/2 large red pepper chopped
- 3/4 cup pineapple juice
- 1/2 tablespoon white vinegar
- 1/2 tablespoon tomato paste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon tapioca starch
- Sea salt
For the chicken:
- 3 tablespoons tapioca starch
- Sea salt
- 1/2 pound chicken breast pasture-raised and cut into 1-inch cubes
- 2 tablespoons avocado oil
- 1/2 cup pineapple tidbits drained
- Cauliflower rice hot, cooked
- Green onion for garnish
- Sesame seeds for garnish
Instructions
- Heat the avocado oil (for the sauce) in a large pan on medium heat. Add in the ginger and pepper and cook until the pepper just begins to soften, about 2 minutes.
- Whisk together all the remaining sauce ingredients except the starch and salt. Pour into the pan and turn the heat to medium-high. Bring a boil.
- Once boiling, whisk the 1 teaspoon of tapioca starch with 2 teaspoons of the hot sauce in a separate small bowl until smooth. While constantly stirring, pour the tapioca mixture back into the pan and stir until combined. Boil, stirring constantly, until the sauce thickens, reduces, and is very shiny, about 2-3 minutes. Season with salt to taste. Transfer to a large bowl and cover to keep warm.
- For the chicken, place the 3 tablespoons of tapioca starch and a pinch of salt in a large Ziploc bag. Add the chicken and toss until coated.
- Heat 1 tablespoon of the oil up in a large frying pan over medium-high heat. Add half the chicken and cook until golden brown, about 2-3 minutes. Flip and repeat on the other side. Once cooked, transfer to a paper towel-lined plate and blot off any excess oil. Repeat with remaining oil and chicken.
- Transfer chicken to the bowl with the sauce and add the pineapple. Stir until well coated.
- Serve over cauliflower rice and garnish with green onion and sesame seeds.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
C I make this in the crockpot?
Hi there! Yes, you can definitely make this recipe in a crockpot, but you’ll need to make some adjustments to the cooking process.
You can put the sauce and the raw chicken directly into the crockpot after preparing. For the pineapple, you have two options: add the pineapple tidbits along with the chicken, or wait and add them in the last half-hour or so of cooking to maintain more fruit texture.
Then, all you have to do is cook everything in the crockpot on low for 3-4 hours or on high for 1.5-2 hours. Keep an eye on it, as cooking times may vary depending on your crockpot.
Enjoy your crockpot version of this delicious recipe!