Hawaiian Chicken Lettuce Wraps recipe is tasty, light, and healthy, but it’s not your typical lettuce wrap! It has a sweet, teriyaki-glazed chicken breast, topped with pineapple, noodles, and more sauce.
These chicken lettuce wraps are great for a summer lunch or any time of the year. They are packed with flavor and can quickly be put together if you have the cooked chicken ready.
Hawaiian Chicken Wrap Ingredients
- grilled chicken with teriyaki sauce or leftover chicken will work too
- teriyaki sauce
- pineapple, fresh or canned
- iceberg lettuce or butter lettuce
- crunchy noodles
How do you make a Hawaiian wrap?
The first step is to cook your chicken for the wraps. I liked to marinade the chicken in my favorite teriyaki sauce for at least 30 minutes, but if you’re short on time you can just brush the sauce on at the end of grilling. Typically I will use boneless, skinless chicken breast, but boneless chicken thighs would be delicious in this recipe too. With chicken breast, I typically butterfly the breast so that the chicken will cook more even and quickly.
Depending on your grill, I typically grill mine for 4-7 minutes per side. The grill pan on my stovetop takes longer than if I bbq outside on the grill. I will cut it into a thicker piece to make sure it’s cooked completely in the center. On my grill pan, I typically cook it on medium heat.
While the chicken is cooking you can prep your other ingredients. With the lettuce, I will peel off some leaves and give them a good washing, before letting them dry on some paper towels. You could use cabbage leaves or butter lettuce if you prefer.
With fresh or canned pineapple you just want to make sure that the pieces are cut into bite-sized pieces for the wrap. I wouldn’t recommend crushed pineapple for this recipe.
Once your chicken has cooked through let it cool for about 10 minutes before you cut it into bite-sized pieces.
You can line up your chicken, pineapple, noodles, and lettuce leaf pieces in bowls and let your family or guest assemble their own wraps. At the end of the line place your teriyaki sauce so they can finish with a drizzle.
Start by placing a lettuce leaf on your plate and fill the lettuce leaf with some chopped-up chicken.
Next, add some pineapple chunks on top of the chicken pieces.
Sprinkle some of the crunch noodles on top. Typically you can find these noodles in the Asian food area of a supermarket.
Then I finish the Hawaiian Chicken Wrap with a drizzle of the teriyaki sauce. My favorite teriyaki sauce has pineapple in it, making it so delicious in this wrap! You can drizzle anywhere between a teaspoon and a tablespoon on top of the wrap, depending on how saucy you like your wrap to be.
These Hawaiian chicken lettuce wraps are so juicy and delicious! Lots of great flavors!
Hawaiian Chicken Lettuce Wraps
- grill either a grill pan or your outside bbq
- 1 lb chicken boneless, skinless
- 2 cups teriyaki sauce your favorite
- 1 iceberg lettuce head
- 2 cups crunchy noodles
- 1½ cups pineapple chunks
- If your chicken breast pieces are thick, butterfly them (slice in half longways) to make them thinner. Place the chicken pieces in a bowl or ziploc bag and pour 1 cup of teriyaki sauce over to marinade the chicken for at least 30 minutes or up to 4 hours.
- Heat your grill pan or bbq to medium heat. Cook your chicken for 4-7 minutes per size. Fill and repeat. Cut into a thick piece of chicken to check for doneness. Place on a cutting board and allow to cool for at least 20 minutes before cutting. You can cook your chicken the day before if you prefer.
- If using fresh pineapple, cut it into bite-sized pieces.
- Peel off lettuce leaves and rinse in cool water. Place on paper towels to dry.
- Cut your chicken into bite-sized pieces.
- Set up an assembly area for your chicken wraps: bowl of chicken pieces, bowl of pineapple chunks, plate with lettuce leaves, bowl with crunch noodles, and some more teriyaki sauce.
- How I like to assemble my wraps: lettuce leaf, chicken, pineapple, noodles, and finish with a drizzle of teriyaki sauce.