Teriyaki Chicken Pineapple Wraps (Print out)

Tender chicken glazed in teriyaki sauce combined with pineapple, crunchy veggies, and fresh herbs in crisp lettuce.

# What You'll Need:

→ Chicken & Marinade

01 - 1 lb 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 (about 1 cup)
13 - 1 red bell pepper, diced
14 - 2 spring onions, finely sliced
15 - 1 carrot, julienned
16 - 1/4 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

# How to Make It:

01 - In a bowl, combine diced chicken with soy sauce, mirin, brown sugar, ginger, and garlic. Marinate for at least 15 minutes.
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 and cook, stirring, until thickened (about 2 minutes). Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add 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 but still crisp.
05 - Pour the prepared teriyaki sauce over the chicken mixture. Toss to coat evenly and cook for 1 to 2 minutes more. Remove from heat.
06 - Arrange lettuce leaves on a platter. Spoon the chicken-pineapple mixture into each leaf. Top with julienned carrot, spring onions, and chopped cilantro.
07 - Sprinkle with toasted sesame seeds and serve with lime wedges if desired.

# Expert Advice:

01 -
  • It's a complete meal that tastes restaurant-quality but honestly doesn't stress you out in the kitchen.
  • The sweet-savory-spicy balance keeps things interesting, and everyone can customize their wraps exactly how they want them.
  • One skillet, minimal cleanup, and your hands stay mostly clean—you can't ask for much more on a weeknight.
02 -
  • Don't overcook that pineapple or it becomes mushy and loses the contrast that makes these wraps sing—two to three minutes of heat is plenty.
  • The cornstarch slurry is what separates a thin sauce from that restaurant-quality glaze that actually coats the chicken instead of pooling at the bottom of the pan.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds right before serving—that extra step turns them from background to something everyone notices and asks about.
  • Keep your lettuce leaves crisp by separating them and keeping them in a damp paper towel in the fridge until the last minute, and don't build the wraps too far ahead or they'll start to wilt.
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