Pineapple Chicken Lettuce Wraps

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Pineapple Chicken Lettuce Wraps
Pineapple Chicken Lettuce Wraps
1 to 1-1/2 lb. boneless chicken tenders
3/4 cup Soy Vay Island Teriyaki Sauce (plus extra for dipping)
1/4 cup undiluted frozen pineapple juice concentrate thawed
1/4 cup green onions sliced
1 tbsp. fresh ginger peeled, grated
1 large head butter lettuce, leaves separated and rinsed
Sweet Asian Slaw (recipe follows)
Prep time: 20 minutes
Marinate time: Several hours or overnight
Cook time: 10 to 15 minutes

Place chicken in a resealable plastic bag with teriyaki sauce, juice concentrate, onions and ginger. Let marinate, refrigerated, for several hours or overnight. Grill over medium heat for 3 to 5 minutes per side or until internal temperature reaches 165°F. To serve, place 1 or 2 chicken pieces on a lettuce leaf and top with a spoonful of slaw. Serve with additional teriyaki sauce for dipping, if desired.

Sweet Asian Slaw:
Stir together 2 tbsp. teriyaki sauce, 1 tbsp. honey, 1 tbsp. rice vinegar and 1 tbsp. sesame oil. Toss with 4 cups of shredded coleslaw blend cabbage and 1/3 cup crushed pineapple.

Makes 4 servings.
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