---
title: Sheet Pan Paleo Sweet and Sour Chicken and Vegetables
description: Quick and easy Sheet Pan Paleo Sweet and Sour Chicken and Vegetables recipe with a gluten-free sauce, perfect for a flavorful one-pan dinner in just 15 minutes.
---

[Blog | California Center for Functional Medicine ](https://www.ccfmed.com/blog)

# [Sheet Pan Paleo Sweet and Sour Chicken and Vegetables](https://www.ccfmed.com/blog/sheet-pan-paleo-sweet-and-sour-chicken-and-vegetables)

 Written by [Tracey O'Shea](https://www.ccfmed.com/blog/author/tracey-oshea) | Nov 11, 2025 3:02:45 AM

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**

1. 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.
2. Meanwhile, mix arrowroot starch and water to create a slurry. Whisk slurry into the saucepan.
3. Remove from heat and allow to thicken. Set aside.

**Chicken and Vegetables**

1. 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.*
2. 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.
3. Line a large sheet pan with parchment. Preheat oven to 450°F.
4. Spread marinated chicken on ⅓ of the sheet pan; arrange vegetables on the remaining space.
5. Bake on the center rack for 15 minutes.
6. 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.

[View full post](https://www.ccfmed.com/blog/sheet-pan-paleo-sweet-and-sour-chicken-and-vegetables)

```json
{
  "@context" : "http://schema.org",
  "@type" : "BlogPosting",
  "author" : {
    "@type" : "Person",
    "name" : "Tracey O'Shea"
  },
  "dateModified" : "2025-11-11T03:02:45.900Z",
  "datePublished" : "2025-11-11T03:02:45Z",
  "headline" : "Sheet Pan Paleo Sweet and Sour Chicken and Vegetables",
  "image" : {
    "@type" : "ImageObject",
    "height" : 1080,
    "url" : "https://5714482.fs1.hubspotusercontent-na2.net/hubfs/5714482/sheetpan-chicken.png",
    "width" : 1278
  },
  "mainEntityOfPage" : "https://www.ccfmed.com/blog/sheet-pan-paleo-sweet-and-sour-chicken-and-vegetables",
  "publisher" : {
    "@type" : "Organization",
    "logo" : {
      "@type" : "ImageObject",
      "height" : 60.0,
      "url" : "https://f.hubspotusercontent30.net/hubfs/5714482/ccfm-amp.jpg",
      "width" : 112.50001
    },
    "name" : "Blog"
  }
}
```