Teriyaki Chicken Pineapple Wraps (Printable Version)

Glazed chicken with pineapple, fresh herbs, and crisp lettuce for a light satisfying meal.

# Ingredient List:

→ Chicken & Marinade

01 - 1 pound boneless, skinless chicken thighs, diced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon mirin or dry sherry
04 - 1 tablespoon brown sugar
05 - 1 teaspoon grated fresh ginger
06 - 1 clove garlic, minced

→ Teriyaki Sauce

07 - 4 tablespoons soy sauce
08 - 2 tablespoons honey
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Vegetables & Wraps

12 - 1 small fresh pineapple, diced (approximately 1 cup)
13 - 1 red bell pepper, diced
14 - 2 spring onions, finely sliced
15 - 1 carrot, julienned
16 - ¼ cup fresh cilantro, chopped
17 - 1 head butter lettuce or iceberg lettuce, leaves separated and washed

→ Garnishes

18 - 1 tablespoon toasted sesame seeds
19 - Extra chopped cilantro
20 - Lime wedges

# Directions:

01 - In a mixing bowl, combine diced chicken with soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Marinate for at least 15 minutes to allow flavors to infuse.
02 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, and sesame oil. Bring to a simmer over medium heat. Add the cornstarch slurry while stirring constantly until the sauce thickens, approximately 2 minutes. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add the marinated chicken, discarding excess marinade, and sauté until cooked through and lightly browned, about 6 to 8 minutes.
04 - Add diced pineapple and red bell pepper to the skillet. Stir-fry for 2 to 3 minutes until heated through while maintaining a crisp texture.
05 - Pour the prepared teriyaki sauce over the chicken mixture. Toss thoroughly to coat evenly and cook for 1 to 2 minutes more. Remove from heat.
06 - Arrange lettuce leaves on a serving platter. Spoon the chicken-pineapple mixture into each leaf. Top with julienned carrot, sliced spring onions, and chopped cilantro.
07 - Sprinkle with toasted sesame seeds and serve with lime wedges on the side.

# Expert Tips:

01 -
  • The whole thing comes together in under 40 minutes, so you can actually pull this off on a weeknight without losing your mind.
  • Lettuce wraps mean no carbs guilt, but the teriyaki glaze and pineapple make it feel totally indulgent anyway.
  • It's the kind of interactive meal where everyone builds their own, which somehow makes people happier even if it's the same ingredients.
02 -
  • Don't overcook the lettuce by leaving it out at room temperature—keep it in the fridge right up until you're ready to assemble, or it'll wilt and tear when you're trying to fill it.
  • The cornstarch slurry is what separates a thin, forgettable sauce from one that actually clings to your food; don't skip it or you'll be disappointed.
  • If your pineapple juice starts pooling in the bottom of the pan, drain some off before adding the sauce, or the whole thing gets watery and loses its glossy appeal.
03 -
  • Buy chicken thighs instead of breasts—they're forgiving, stay moist even if you slightly overcook them, and honestly taste better once they get that teriyaki glaze.
  • Make the cornstarch slurry right into the measuring spoons so you don't have to dirty extra bowls, and always add it slowly to the simmering sauce while stirring or it'll clump.
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