Teriyaki Chicken Pineapple Wraps (Print View)

Tender chicken glazed in teriyaki sauce with pineapple, crunchy veggies, and fresh herbs in crisp lettuce leaves.

# Components:

→ 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 (about 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

# Directions:

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, 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, 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 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.

# Expert Advice:

01 -
  • The teriyaki sauce hits that impossible sweet and savory balance that makes your brain want more bites.
  • Lettuce wraps feel interactive and fun—everyone builds their own, so nobody complains about what's inside.
  • Twenty minutes of active cooking means you can pull this together on a Tuesday without losing your mind.
  • Naturally dairy-free and gluten-free friendly, so it works for almost any table.
02 -
  • If your teriyaki sauce doesn't thicken, you didn't add enough cornstarch slurry or you added it too late—the thickening only works once the sauce is actually simmering, not just warm.
  • Don't skip the step of discarding excess marinade before cooking the chicken, because too much liquid will steam the meat instead of browning it and you'll end up with pale, flavorless chicken.
  • Fresh pineapple matters because it has enzymes that interact with the teriyaki in ways canned pineapple just doesn't—the flavor tastes brighter and less one-note.
03 -
  • Toasted sesame seeds aren't just garnish—they add a nutty depth and textural crunch that brings the whole thing into focus, so don't skip them even if it seems like an extra step.
  • A squeeze of fresh lime right before eating brightens everything and makes the teriyaki taste less heavy, which is why lime wedges on the side matter more than you'd expect.
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