Description
These Teriyaki Pineapple Chicken Lettuce Wraps are a flavor-packed meal that combines sweet, savory, and tangy elements for a light and fresh dining experience. Perfect for a quick weeknight dinner or an impressive appetizer, they are sure to delight your taste buds!
Ingredients
- Boneless, Skinless Chicken Thighs
- Fresh Pineapple
- Store-Bought Teriyaki Sauce or Homemade Teriyaki Sauce
- Butter Lettuce or Boston Lettuce
- Fresh Ginger
- Garlic
- Vegetable Oil or Canola Oil or Sesame Oil
- Green Onions
- Toasted Sesame Seeds
- Optional: Chopped Cashews or Peanuts
- Optional: Bell Peppers (red or yellow)
- Optional: Shredded Carrots
- Optional: Water Chestnuts
- Optional: Cornstarch
- Optional: Soy Sauce
- Optional: Rice Vinegar
- Optional: Honey
- Optional: Lime Juice
- Optional: Red Pepper Flakes
- Optional: Sriracha
Instructions
- Prep Your Ingredients: Dice your boneless, skinless chicken into small, bite-sized pieces. If using fresh pineapple, dice it to a similar size. Finely mince your garlic and ginger. Slice your green onions, separating the white and green parts. Wash and separate your lettuce leaves, setting them aside to dry.
- Marinate (Optional, but Recommended): Toss the diced chicken with a tablespoon or two of teriyaki sauce and a pinch of cornstarch. Let it sit for at least 10-15 minutes.
- Sauté Aromatics: Heat a large skillet or wok over medium-high heat with a tablespoon of your preferred cooking oil. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
- Cook the Chicken: Add the marinated chicken to the skillet. Cook undisturbed for 2-3 minutes, then stir and continue cooking until the chicken is cooked through and lightly browned, about another 3-5 minutes. If adding diced hard vegetables like bell peppers, toss them in now.
- Add Pineapple and Sauce: Drain excess liquid if necessary, then add diced pineapple to the skillet. Cook for 2-3 minutes, then pour in your teriyaki sauce. If using homemade, add a cornstarch slurry if desired and stir until thickened. Cook for another 1-2 minutes.
- Finish and Serve: Remove from heat, stir in half of the sliced green onions, and any chopped nuts if using. Transfer to a serving bowl and garnish with remaining green onions and toasted sesame seeds.
- Assemble Your Wraps: Spoon a generous amount of the chicken mixture into a lettuce cup, fold it up, and enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Choose butter or Boston lettuce for the best wraps. Adjust sweetness with soy sauce or honey as needed, and add heat with red pepper flakes or sriracha if desired. This dish is great for meal prep and can be served over rice or quinoa if you run out of lettuce.