These delicious Pineapple Chicken Lettuce Wraps are a quick easy dinner that everyone will love! Flavorful, fresh and made in under 30 minutes!
Making the decision to go low carb hasn’t been difficult for me but there are still days where I do want something sweet. On those days the decision is simple – I eat what I want! In this case, I wanted these Pineapple Chicken Teriyaki Lettuce Wraps.
The Pineapple Chicken Teriyaki Lettuce Wraps aren’t necessarily an overly filling meal but they contain brown sugar and pineapple juice. Which, in my opinion, is much better than indulging in greasy fast food! It’s a light tasty meal with that teriyaki flavor that everyone loves!
Pineapple Chicken Lettuce Wraps
Not into lettuce wraps? You can also serve the pineapple chicken over your favorite rice or tortillas. Either way, they’re delicious and super easy to make! You can also grill the chicken during the warm weather months and make chicken kabobs!
More Recipes you’ll love:
Lime chicken pasta salad
Egg roll in a bowl
Lemon parmesan shrimp
Keto Wedge Salad
Scroll on down for the easy to make Pineapple Chicken Teriyaki Lettuce Wraps!
Pineapple Chicken Lettuce Wraps
Yields 12
1 pound bone in, skin on chicken thighs
Pineapple, cored and cut into spears
1 head bib lettuce, leaves left whole
2 tablespoons grated ginger
2 tablespoons garlic, coarsely chopped
½ cup brown sugar
½ cup tamari
8 ounces pineapple juice
1. Preheat oven to 350 degrees F.
2. In a saucepan, add tamari, brown sugar, garlic, ginger, and pineapple juice.
3. Whisk ingredients together, and bring to boil.
4. Turn down heat and simmer for 15 minutes, or until thickened and reduced by about ½.
5. Debone chicken thighs.
6. Add chicken and pineapple to a baking sheet.
7. Add ½ cup sauce to a bowl or heat-safe container.
8. Using a basting brush, coat chicken and pineapple with sauce.
9. Place chicken and pineapple under broiler on high for 10 minutes.
10. Flip and broil an additional 10 minutes, or until chicken reached 165 degrees F.
11. Cut up chicken and pineapple.
12. Separate lettuce leaves.
13. Fill lettuce with ½ cup chicken and several pineapple pieces.
14. Drizzle 1 teaspoon of sauce over the chicken and pineapple filling.
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