Teriyaki Chicken Pineapple Wraps (Printable)

Tender teriyaki-glazed chicken with sweet pineapple and crisp vegetables in fresh lettuce leaves.

# 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

# Method:

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 (discard excess marinade) and sauté until cooked through and lightly browned, about 6-8 minutes.
04 - Add diced pineapple and red bell pepper to the skillet. Stir-fry for 2-3 minutes until heated through but still crisp.
05 - Pour the prepared teriyaki sauce over the chicken mixture. Toss to coat evenly and cook for 1-2 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 -
  • The whole thing comes together in 35 minutes, leaving you time to actually enjoy your guests instead of sweating over the stove.
  • Sweet pineapple against savory teriyaki creates this addictive balance that keeps you reaching for another wrap.
  • Everyone gets to customize their own, which somehow makes even picky eaters happy.
02 -
  • Don't skip marinating the chicken; that's where the flavor gets locked in, and rushing this step makes the dish taste flat.
  • The cornstarch slurry is the difference between a glossy, coat-everything sauce and a thin liquid that runs right off your lettuce.
  • Prep your vegetables before you start cooking because once the chicken hits the pan, everything moves quickly.
03 -
  • If your teriyaki sauce breaks or doesn't thicken properly, you either skipped the cornstarch slurry or your heat was too high; start over with a calm hand and you'll get it right.
  • Chicken thighs are harder to overcook than breasts, which is why I use them here, but keep the heat at medium-high instead of blasting it so the exterior doesn't burn before the inside cooks through.
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