This Sheet Pan Paleo (AIP option) Sweet and Sour Chicken and Vegetables is a flavorful, quick, one-pan dinner made with a gluten-free sweet and sour sauce. Cooks in just 15 minutes!
Ingredients
Sweet and Sour Sauce
- 3 Tbsp coconut aminos
- ½ cup pineapple juice
- ¼ cup apple cider vinegar
- ¼ cup coconut sugar
- ¼ cup tomato sauce (or nomato sauce for AIP, homemade or store bought both work)
- ¼ tsp salt
- 1 Tbsp arrowroot starch
- 1 Tbsp water
Chicken and Vegetables
- 1 lb boneless, skinless chicken thighs or breasts, cut into ½-inch cubes
- ¼ cup olive oil, divided
- 1 tsp sea salt, divided
- 1 large red onion, roughly chopped
- 3 heads baby bok choy, halved vertically
- 1 head broccoli, chopped into florets (stems included)
- ½ cup pineapple chunks
Garnish
- Chopped green onions
- Sesame seeds
- Chili flakes (omit for AIP)
Instructions
Make the Sauce
- In a small saucepan over medium heat, combine coconut aminos, pineapple juice, apple cider vinegar, coconut sugar, tomato/nomato sauce, and salt. Bring to a boil, whisking.
- Meanwhile, mix arrowroot starch and water to create a slurry. Whisk slurry into the saucepan.
- Remove from heat and allow to thicken. Set aside.
Chicken and Vegetables
- Add diced chicken to a large bowl. Toss with 2 Tbsp olive oil, ½ tsp salt, and half of the sweet and sour sauce. Refrigerate to marinate 30 minutes–1 hour.*
- In a separate large bowl, combine red onion, bok choy, broccoli, and pineapple. Toss with remaining 2 Tbsp olive oil and ½ tsp sea salt.
- Line a large sheet pan with parchment. Preheat oven to 450°F.
- Spread marinated chicken on ⅓ of the sheet pan; arrange vegetables on the remaining space.
- Bake on the center rack for 15 minutes.
- Drizzle with remaining sweet and sour sauce. Garnish with green onions; add sesame seeds and chili flakes (omit for AIP).
*Marinating improves flavor but can be skipped if you’re short on time or marinated overnight if you have more time.