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Gluten Free Whole30 Sweet and Sour Chicken - This paleo friendly, healthy sweet and sour chicken is so easy to make and tastes better than takeout and is WAY better for you! It's sugar/grain/gluten/dairy/egg free too! | #Foodfaithfitness | #Glutenfree #Paleo #Whole30 #Healthy #Sugarfree

Paleo Gluten Free Healthy Sweet and Sour Chicken

This EASY Paleo Gluten Free Healthy Sweet and Sour Chicken tastes exactly like takeout but is secretly sugar/grain/dairy/gluten free and whole30 compliant!
Course Dinner
Cuisine American
Keyword paleo, whole30
Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Servings 2 People
Calories 416kcal
Author Taylor


For the sauce:

For the chicken:

  • 3 Tbsp Tapioca starch
  • Sea salt
  • 1/2 Lb Pasture-raised chicken breast, cut into 1 inch cubes
  • 2 Tbsp Avocado oil
  • 1/2 Cup Pineapple tidbits, drained
  • Hot cooked cauliflower rice
  • Green onion, for garnish
  • Sesame seeds, for garnish


  • 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 tsp of starch with 2 tsp 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. Transfer to a large bowl and cover to keep warm. Season with salt to taste.
  • Place the tapioca starch and a pinch of salt in a large zip-loc bag. Add in the chicken and toss until coated.
  • Heat 1 Tbsp of the oil up in a large frying pan over medium high heat. add in 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 in the pineapple. Stir until well coated.
  • Serve over cauliflower rice with green onion and sesame seeds.



Calories: 416kcal | Carbohydrates: 34g | Protein: 24.8g | Fat: 16.7g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 11.8g | Cholesterol: 64mg | Sodium: 171mg | Potassium: 579mg | Fiber: 1.6g | Sugar: 17.9g | Vitamin A: 2380IU | Vitamin C: 141.9mg | Calcium: 330mg | Iron: 0.7mg