Skillet Sweet and Sour Chicken (Whole30)

Though I work from home at my dream job, I’m no different than any other working parent out there. I often skip lunches, eat while answering emails, feel guilty for taking time out of my workday to head to the gym, and I often stress about what’s for dinner when I haven’t made time for meal prepping or when life throws me a curve ball. I’m essentially the average, over-worked, over-scheduled modern day parent so I know what a struggle it is to get the entire family around the table to share a meal. But let me tell you, it’s worth the effort because it’s often the only time in the day when I can connect with my kids without the distraction of social media, carpools, etc.
Skillet Sweet and Sour Chicken (Whole30)


  1. 1½ lbs. boneless, skinless chicken breast, cut into 1-inch chunks
  2. 1 Tbsp. + 2 tsp. avocado oil (or other cooking fat of choice) 
  3. 1/2 tsp. salt
  4. 1/8 tsp. black pepper
  5. 1½ Tbsp. arrowroot starch
  6. 1 14-ounce can pineapple chunks in 100% juice; drained and 3/4 cup juice reserved*
  7. 2 medium bell peppers, any color, cut into small chunks
  8. 1 small sweet onion, cut into small chunks
  9. 2 medium carrots, peeled and very thinly sliced
  10. 1/3 cup Tessemae’s Organic Ketchup
  11. 1/2 cup pineapple juice (reserved from pineapple after draining) 
  12. 3 Tbsp. rice vinegar or apple cider vinegar
  13. 1/2 tsp. garlic powder
  14. 1/2 tsp. ground dried ginger
  15. 2 green onions, thinly sliced (optional) 
  16. Sesame seeds for garnish (optional) 


  • Place a large skillet over medium-high heat. While the skillet heats up, place chicken chunks in a bowl and toss with 1/2 Tbsp. arrowroot starch, salt, and pepper.
  • When skillet is hot, add 1 Tbsp. oil and reduce heat slightly. Add chicken and cook for 2-3 minutes with stirring. Flip chicken pieces when they release easily from the pan and are lightly browned. Continue cooking until chicken is almost cooked through. Transfer chicken to a plate and return pan to medium-high heat.
  • Add 2 tsp. oil to hot pan then add sweet onions and carrots. Sauté, stirring frequently, 4-5 minutes or until vegetables start to soften.
  • Add bell peppers and continue to cook an additional 5-6 minutes, stirring frequently.