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Sheet Pan Sweet and Sour Chicken: Whole30, Paleo & Low Carb

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4 1x


For the Sheet Pan:

  • 1.5 pounds chicken breasts, diced in 1″ cubes
  • 2 green peppers, diced in 1″ wide pieces
  • 1 red pepper, diced in 1″ wide pieces
  • 1 and 1/2 cup pineapple, diced in 1″ chunks
  • 1 cup sugar snap peas
  • 1 medium onion, diced 1″ thick
  • 2 tablespoons avocado or olive oil
  • 1 and 1/2 teaspoons minced ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the Sauce:

  • 1/2 cup pineapple juice (fresh or canned)
  • 1/3 cup Tessemae’s Ketchup
  • 1/4 cup rice vinegar
  • 1/4 cup coconut aminos
  • 1 tablespoon arrowroot flour or tapioca starch (cornstarch replacement)


  1. Preheat oven to 400 degrees F.
  2. Place diced chicken, peppers, pineapple, sugar snap peas and onions on a large baking sheet
  3. Add oil, minced ginger, salt and pepper
  4. Using your hands, mix around on the baking sheet to evenly coat
  5. Place in oven on middle rack and bake for 40 minutes
  6. 5 minutes prior to the sheet pan being done, combine all sauce ingredients except for the thickener to a sauce pan over medium heat
  7. Stir to combine and very slowly add in thickener, whisking entire time
  8. *Optional: add arrowroot or tapioca to 1/4 cup cold water and whisk before adding to sauce
  9. Continue whisking while sauce thickens
  10. Once thick and bubbling, remove from heat to avoid burning
  11. Remove sheet pan from oven and either pour sauce over sheet pan and stir to evenly coat on the pan, or add the sheet pan ingredients to the sauce pan and stir to evenly coat
  12. Serve and enjoy!

Nutrition Facts:

  • Calories: 359
  • Sugar: 28
  • Fat: 7.5
  • Carbohydrates: 38.5
  • Protein: 36