Hawaiian Chicken Lettuce Wraps
This Hawaiian Chicken Lettuce Wrap 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.
Equipment
- grill either a grill pan or your outside bbq
Ingredients
- 1 lb chicken boneless, skinless
- 2 cups teriyaki sauce your favorite
- 1 iceberg lettuce head
- 2 cups crunchy noodles
- 1½ cups pineapple chunks
Instructions
- 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.
