If you’re craving that classic sweet and sour chicken flavor without the deep-fried breading or mystery ingredients, you’re in the right place. This gluten-free sweet and sour chicken is everything you love about the takeout favorite—crispy, saucy, slightly tangy, and just the right amount of sweet. The best part? It’s made with fresh, simple ingredients you can find at any grocery store in the U.S.
This recipe skips the usual wheat-based batter and swaps in tender, pan-seared chicken with a sauce that packs a punch. We’re using real pineapple, bell peppers, and a homemade sweet and sour sauce that’s perfectly balanced—not too sweet, not too sour, just right.
What Makes This Recipe Special?
- No gluten, no problem – Instead of deep-frying in a flour-based batter, we use cornstarch for a light, crispy texture.
- Real ingredients – No weird additives, just fresh veggies, pineapple, and a homemade sauce that tastes way better than anything from a bottle.
- Easy enough for a weeknight – Ready in about 30 minutes, no deep-frying required.
- Tastes better than takeout – Because homemade always wins, right?
Pro Tips for the Best Gluten-Free Sweet & Sour Chicken
- Chicken thighs vs. breasts – Thighs stay juicier, but breasts work just as well if cooked properly.
- Make it spicier – Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
- Use fresh pineapple if you can – It’s sweeter and juicier than canned.
- Meal prep tip – Chop the veggies and mix the sauce ahead of time for an even faster dinner.
- Make it crispier – Cook the chicken in batches so it browns nicely instead of steaming.
Why This Recipe Works
Traditional sweet and sour chicken is often fried in wheat-based batter and loaded with corn syrup-heavy sauces. This version keeps all the flavor but cuts out the gluten and unnecessary junk. The lightly pan-seared chicken is just as satisfying, and the homemade sauce lets the natural sweetness of pineapple shine without going overboard.
You get that perfect balance of sweet, tangy, and savory—without the takeout regret.
What to Serve With Sweet & Sour Chicken
- Steamed white or brown rice – The classic base.
- Cauliflower rice – For a lower-carb option.
- Gluten-free noodles – Think rice noodles or even zucchini noodles for a fun twist.
- Roasted broccoli or bok choy – Adds a nice crunch and extra nutrients.
How to Store & Reheat
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce.
Final Thoughts
This gluten-free sweet and sour chicken is proof that homemade beats takeout every time. It’s fresh, flavorful, and made with real ingredients—nothing processed, no weird fillers. Plus, it’s super easy to make on a busy night.
So, the next time a sweet and sour craving hits, skip the takeout menu and make this instead. Trust me, once you try it, you’ll never go back to the restaurant version.
Now, go grab some fresh veggies and pineapple, and let’s get cooking!
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Gluten-Free Sweet & Sour Chicken (With Bell Peppers & Pineapple)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This gluten-free sweet and sour chicken is the perfect balance of tangy, sweet, and savory, made with fresh bell peppers, juicy pineapple, and a homemade sauce that’s way better than takeout. With no deep-frying and no wheat-based batter, this dish is crispy, flavorful, and ready in just 30 minutes. Serve it over rice for a family-friendly meal everyone will love!
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
- 2 tablespoons gluten-free soy sauce (or coconut aminos)
- 2 tablespoons cornstarch (or arrowroot powder)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons avocado oil (or any high-heat oil)
For the Sauce:
- ½ cup pineapple juice (from the canned pineapple, or fresh if available)
- ¼ cup ketchup
- 3 tablespoons rice vinegar (or apple cider vinegar)
- 2 tablespoons honey (or maple syrup for a vegan version)
- 1 tablespoon gluten-free soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch (to thicken)
Veggies & Pineapple:
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- ½ medium yellow onion, sliced
Garnish (Optional but Highly Recommended):
- Chopped green onions
- Toasted sesame seeds
- Steamed white or brown rice
Instructions
In a medium bowl, toss the chicken pieces with gluten-free soy sauce, cornstarch, garlic powder, and salt. Let it sit while you prep the sauce. This helps create a light, crispy coating when pan-seared.
In a small bowl, whisk together pineapple juice, ketchup, rice vinegar, honey, soy sauce, and sesame oil. In a separate small bowl, mix 2 teaspoons of cornstarch with 2 tablespoons of water to make a slurry. Set both aside.
Heat 2 tablespoons of avocado oil in a large pan over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
In the same pan, add a little more oil if needed, then toss in the onion, red bell pepper, and green bell pepper. Stir-fry for about 2-3 minutes until slightly softened but still crisp. Add the pineapple chunks and cook for another minute.
Give the sauce one more whisk, then pour it over the veggies. Stir well, then slowly add the cornstarch slurry while stirring. The sauce will thicken within 30 seconds to a minute.
Once the sauce is thick and glossy, return the cooked chicken to the pan. Toss everything together and let it simmer for 1-2 minutes so the flavors blend.
Spoon the sweet and sour chicken over steamed rice. Top with chopped green onions and sesame seeds for extra flavor and crunch.
Notes
- Use chicken thighs instead of breasts for a juicier result.
- Fresh pineapple adds a better flavor than canned.
- For extra crispiness, don’t overcrowd the pan when cooking the chicken.
- Add a pinch of red pepper flakes for a spicy kick.
- This dish reheats well and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired, Gluten-Free
Nutrition
- Serving Size: 1 portion (about 1 ½ cups)
- Calories: 370 kcal
- Sugar: 19g
- Sodium: 680mg
- Fat: 1.5g
- Saturated Fat: 7.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
