Sweet and Sour Pineapple Chicken

Sweet and Sour Pineapple Chicken

Growing up, Mom would make us “Sweet & Sour Chicken Stir-Fry” which was a favorite recipe from our good friend and neighbor Pam K. It was delicious! I have re-created it so we can eat it making it corn-free and soy-free. (My kiddos prefer carrots over bell peppers so I changed that as well…) I hope you enjoy it!

Sweet & Sour Pineapple Chicken
1 – 20 oz. can of pineapple chunks (in JUICE)
1 1/2 Tbsp. tapioca starch (or arrowroot powder)
1/4 cup coconut aminos (soy-free soy-sauce substitute)
2 Tbsp. honey
2 Tbsp. Bragg’s apple cider vinegar
1/2 tsp. salt
1/8 tsp. pepper
4 cups cooked & cubed chicken
3-4 carrots, sliced (or other veggie of choice: broccoli, bell peppers, etc.)
1-3 Tbsp. Nutiva coconut oil

1. Drain the juice from the pineapple chunks into a bowl. Set aside the pineapple chunks. Add tapioca starch to the pineapple juice. Whisk to blend in the tapioca starch. Add the coconut aminos, honey, apple cider vinegar, salt & pepper into the bowl and whisk to combine.
2. Cook sliced carrots in coconut oil in a large skillet over medium to medium-high heat. Cook until carrots reach desired tenderness. Carefully remove carrots from pan and set-aside in a bowl.
3. If chicken is cold, cook in 1-2 Tbsp. coconut oil in skillet until warmed. Pour the pineapple juice mixture into skillet with chicken. Cook over medium heat until sauce is thickened. Add carrots and pineapple. Cover skillet and cook 1 minute.
4. Serve as-is (or over cauliflower rice or white rice if you can eat it).


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