Teriyaki Chicken Pineapple Wraps (Print Version)

Tender chicken glazed with teriyaki and sweet pineapple wrapped in fresh, crisp 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 (approximately 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

# How To:

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 constantly, until thickened, approximately 2 minutes. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken, discarding excess marinade, and sauté until cooked through and lightly browned, about 6 to 8 minutes.
04 - Add diced pineapple and red bell pepper to the skillet. Stir-fry for 2 to 3 minutes until heated through while maintaining crispness.
05 - Pour the prepared teriyaki sauce over the chicken mixture. Toss to coat evenly and cook for 1 to 2 minutes more. Remove from heat.
06 - Arrange lettuce leaves on a serving 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 on the side.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy thanks to marinating in that ginger-garlic mixture, and the teriyaki glaze does the heavy lifting so you don't need cream or butter.
  • You can prep everything ahead and assemble moments before serving, making it perfect for when friends drop by without warning.
  • Each wrap tastes completely different depending on how you load it, so even leftovers feel like a new meal the next day.
02 -
  • If you skip marinating the chicken, you'll taste the difference immediately—those 15 minutes aren't optional, they're when the magic happens.
  • Don't overcook the vegetables once they hit the skillet; they should taste fresh and snappy, not steamed into submission.
03 -
  • Prep your vegetables while the chicken marinates so assembly feels effortless and nothing gets cold waiting around.
  • If your teriyaki sauce looks too thick, whisk in a splash of water—it should coat a spoon but still drip off gently, never gluey.
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