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Pineapple date sweet and sour chicken with bok choy in a cream serving bowl
Ebonie Garnica

Pineapple Date Sweet and Sour Chicken for Full GAPS

A one-pan Full GAPS sweet and sour chicken with fresh pineapple, soaked dates, bok choy, cider vinegar, ginger, garlic, and no tapioca starch.
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Prep Time 15 minutes
Cook Time 18 minutes
Minimum Date Soaking Time 10 minutes
Total Time 43 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 2 to 2 1/2 pounds boneless skinless chicken thighs cut into 1- to 2-inch pieces
  • 2 large heads baby bok choy chopped into 1- to 2-inch pieces
  • 1 onion chopped into 1- to 2-inch pieces
  • 1 bunch green onions white parts cut into 2-inch lengths and green tops sliced for garnish
  • 3/4 cup fresh pineapple chunks
  • 2 tablespoons natural non-hydrogenated coconut oil ghee, or rendered animal fat
  • 1/2 teaspoon natural sea salt
Pineapple Date Sauce
  • 1/3 cup freshly pressed pineapple juice
  • 1/4 cup chopped pitted dates about 2 large Medjool dates at 1x
  • 1/3 cup boiling water for soaking the dates keep the water
  • 2 tablespoons coconut aminos whose complete current ingredient list fits GAPS
  • 1 1/2 tablespoons apple cider vinegar
  • 3/4 teaspoon natural sea salt
  • 1 teaspoon dried ginger powder
  • 1 to 2 garlic cloves crushed or minced
  • Fresh cilantro and sliced green-onion tops for serving optional

Equipment

  • Le Creuset Artichaut enameled cast-iron braiser with cream interior, or another wide heavy skillet with lid
  • Small heat-safe glass bowl for soaking the dates
  • Glass measuring cup or bowl for mixing the sauce
  • Stainless-steel or wooden spoon
  • Instant-read thermometer
  • Knife and stable cutting board

Method
 

  1. Put the chopped dates in a small heat-safe bowl and pour in 1/3 cup boiling water. Let them stand for at least 10 minutes, or refrigerate them in the water overnight. Keep every bit of the soaking water for the sauce.
    Chicken thighs bok choy pineapple dates and sauce ingredients measured for sweet and sour chicken
  2. Heat the natural non-hydrogenated coconut oil, ghee, or rendered animal fat in a wide braiser or large rimmed skillet over medium heat. Add the chicken, chopped onion, and 1/2 teaspoon sea salt. Sauté for about 8 minutes, stirring occasionally, until the chicken turns opaque on the outside.
  3. While the chicken cooks, stir together the freshly pressed pineapple juice, softened dates, all the date-soaking water, coconut aminos, apple cider vinegar, 3/4 teaspoon sea salt, ginger, and garlic.
  4. Add the sauce, bok choy, green-onion whites, and fresh pineapple chunks to the pan. Stir once, cover, and lower the heat to keep a slow simmer. Cook for about 10 minutes, lifting the lid once to stir. The chicken is done when its thickest pieces reach 165°F.
    Pineapple date chicken and bok choy simmering in an Artichaut enameled braiser
  5. Turn off the heat. The bok choy stems should be tender with a little firmness and the sauce should be glossy and loose. Add sliced green-onion tops and fresh cilantro if using. Serve hot.

Notes

Use 2 large baby bok choy heads at 1× or 4 at 2×. For the accepted regular-head alternative, use 1 small regular head at 1× or 2 small heads at 2×.
Use fresh pineapple chunks and freshly pressed juice. Keep all of the measured date-soaking water. Do not add tapioca or another replacement starch.
Use coconut aminos only when the complete current ingredient list fits GAPS.

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