Pineapple Chicken Lettuce Wraps

 This simple fun pineapple chicken lettuce wraps recipe is one the whole family is sure to love. The crispy and soft lettuce makes a perfect wrap for the slices of pineapple and chicken. A winner of a recipe! 

This chicken and pineapple dish is now one of my family’s favorite meals. Mine too! 

To be honest, didn’t think my husband would even want to try this because how it’s wrapped. In a lettuce leaf? I really thought he would have asked me if I was kidding when I served this the first time. 

He did however looked at me funny the first time I served this recipe but when I said to him to just try it, he did and actually loved the refreshing cool lettuce that bundled the warm slices of chicken and pineapple.

It’s a great recipe for lunch or dinner. 

Sometimes I will make a simple white rice for a side dish along with a vegetable.

It’s a really easy recipe to follow and nice as a weeknight meal.

Also, it’s great as a cold lunch the next day. Everyone always wants some for lunch the next day. Really, it does taste so good cold from the fridge the next day. 

So, now I make more of this easy-peasy recipe and there is more than enough for leftovers. 

Grab these ingredients and make a batch of this wonderful meal.

Enjoy every cool and warm bite all at the same time. 

Pineapple Chicken Lettuce Wraps

Yields: between 8 to 12 wraps

🍍 🍍🍍🍍🍍🍍🍍🍍

What you’ll need to make pineapple chicken lettuce wraps…

Ingredients:

• 1 pound chicken thighs, you can use chicken breasts if you want to swap out
• 1 pineapple, cored and cut into spears
• 1 head bib lettuce, leaves left whole, if you can’t find bib lettuce you can use romaine 
• 2 tablespoons grated ginger
• 2 tablespoons garlic, coarsely chopped
• ½ cup light brown sugar
• ½ cup low sodium  tamari or soy sauce
• 8 ounces pineapple juice, I used canned, no sugar added
• 2  dried red chili peppers, this to optional for added spice and heat

Perfection! 

How to make pineapple chicken lettuce wraps…

Directions:

1. Preheat oven to 350 degrees.
2. In a medium saucepan, add tamari or soy sauce, brown sugar, garlic, ginger, and pineapple juice. (If using the dried peppers, throw them in whole)
3. Whisk ingredients together, and bring to boil. Take out the peppers now.
4. Turn down heat and simmer for 15 minutes, or until thickened and reduced by about half.
5. Lay  chicken and pineapple onto a baking sheet. (You can line with foil sprayed with cooking spray or lay right on pan that’s been sprayed as well)
6. Add 1/2 cup of the thickened sauce to a heat proof measuring cup or heat proof bowl. (Been using these great products and love them)
7. Using a basting brush, coat chicken and pineapple with sauce.
8. Place chicken and pineapple in oven for about 20 minutes. Then, put under broiler for about 10 minutes. 
9. Flip and broil an additional 10 minutes, or until chicken reached 165 degrees. Juices should run clear. 
10. Remove skin if desired or leave on then, cut up chicken and pineapple.
11. Gently separate lettuce leaves and rinse in cold water, pat dry with paper towels.
12. Fill lettuce with about 1/2 cup chicken and several pineapple pieces.
13. Drizzle 2 teaspoons of sauce over the chicken and pineapple filling.

Enjoy these wonderful flavors and textures!

Print

Easy Pineapple Chicken Lettuce Wraps

Here’s a tasty and fun recipe the whole family is sure to love. The crispy and soft lettuce makes a perfect wrap for the slices of pineapple and chicken. A winner of a recipe! 

Course Appetizer, Dinner, Lunch, Main Course, Main Meal

Cuisine American, Asian, Chinese, Mediterranean

Keyword Chicken and Pineapple, Chicken Wraps, Lettuce Wraps

Servings 10

Author Pam

Ingredients

• 1 pound chicken thighs
• 1 fresh pineapple cored and cut into spears
• 1 head bib lettuce, leaves left whole, if you can’t find bib lettuce you can use romaine
• 2 tbsp grated ginger
• 2 tbsp garlic, chopped
• 1/2 cup light brown sugar
• 1/2 cup low sodium tamari or soy sauce
• 8 ounces pineapple juice, I used canned, no sugar added
• 2 dried red chili peppers, this to optional for added spice and heat

Instructions

1. 1.Preheat oven to 350 degrees.

   2.In a medium saucepan, add tamari or soy sauce, brown sugar, garlic, ginger, and pineapple juice. (If using the dried peppers, throw them in whole)

   3.Whisk ingredients together, and bring to boil. Take out the peppers now.

   4.Turn down heat and simmer for 15 minutes, or until thickened and reduced by about half.

   5.Lay chicken and pineapple onto a baking sheet. (You can line with foil sprayed with cooking spray or lay right on pan that’s been sprayed as well)

   6.Add 1/2 cup of the thickened sauce to a heat proof measuring cup or heat proof bowl. (Been using these great products and love them)

   7.Using a basting brush, coat chicken and pineapple with sauce.

   8.Place chicken and pineapple in oven for about 20 minutes. Then, put under broiler for about 10 minutes.

   9.Flip and broil an additional 10 minutes, or until chicken reached 165 degrees. Juices should run clear.

   10. Remove skin if desired or leave on and cut up chicken and pineapple.

   11.Gently separate lettuce leaves and rinse in cold water, pat dry with paper towels.

   12.Fill lettuce with about 1/2 cup chicken and several pineapple pieces.

   13.Drizzle 2 teaspoons of sauce over the chicken and pineapple filling. Enjoy the wonderful flavors and textures!

Wait! Don’t leave just yet, I have another fabulous chicken dish you’re going to want to check out too. 

Simple Baked Chicken Teriyaki 

There are many more chicken dishes to look at, hop on over anytime. You’re sure to find more favorites. In the meantime, pin these so you can save for a later. 

I’m craving these now! Note to self, make these tomorrow for dinner! YUM!

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