Quick & Easy Whole30 Sweet & Sour Chicken (Instant Pot & Skillet Options)

A quick, flavorful Whole30-friendly sweet and sour chicken that’s paleo, gluten-free, and ready in under 30 minutes. Made with juicy chicken, vibrant veggies, and a tangy pineapple-infused sauce, this dish works perfectly in the Instant Pot or skillet for an easy weeknight dinner or meal prep.

Total Time: 25 minutes
Servings: 4-6

Ingredients

For the Chicken:

• 2 tbsp Sesame Oil

• 2 tbsp Garlic Olive Oil

• 1.5 lbs boneless, skinless chicken breasts, diced into 1.5–2” pieces (about 3 large breasts)

• 1 medium red onion, halved and chopped into 1” pieces

• 1 red bell pepper, seeded and chopped into 1–2” pieces

• 3/4 cup canned pineapple chunks

• 1/2 tsp salt

For the Sauce:

• 1/3 cup pineapple balsamic vinegar

• 1/3 cup Primal Kitchen Whole30 Approved Ketchup

• 2/3 cup pineapple juice (from canned pineapple)

• 1/2 cup coconut aminos

• 1 tbsp minced garlic

• 1/4 tsp Chinese 5 Spice seasoning (optional)

• 2 tbsp arrowroot powder mixed with 1/3 cup cold water (for thickening)

Instructions

Instant Pot Method:

1. Select “Sauté” mode; heat sesame oil. Add chicken and salt, sear about 1 minute per side.

2. Press “Cancel.” Layer peppers, onions, and pineapple on top of chicken without stirring.

3. Mix sauce ingredients (except arrowroot mixture) in a bowl. Pour over chicken and veggies.

4. Close lid, seal vent, set to “Manual High Pressure” for 5 minutes.

5. Quick release pressure, remove lid. Use slotted spoon to transfer chicken and veggies to serving dish.

6. Select “Sauté” again. Stir arrowroot mixture until dissolved; add to liquid in pot. Simmer, stirring, until sauce thickens (~2 minutes).

7. Pour sauce over chicken and vegetables. Garnish with sesame seeds, green onions, or cilantro. Serve over cauliflower rice.

Skillet Instructions:

1. Heat sesame oil and garlic olive oil in large rimmed skillet over medium-high heat.

2. Add chicken; sear 2 minutes per side. Add onions, peppers, pineapple; stir and cook 3 minutes.

3. Mix sauce ingredients (except arrowroot) and pour into skillet. Bring to simmer, reduce heat to medium, cook 10–15 minutes.

4. Remove chicken and veggies with slotted spoon, leaving liquid in pan. Stir arrowroot mixture to dissolve; add to skillet. Simmer until sauce thickens.

5. Return chicken and veggies to skillet to coat in sauce or pour sauce over them. Garnish and serve over cauliflower rice.