Teriyaki Chicken Pineapple Wraps (Printable)

Tender chicken and sweet pineapple, tossed with vegetables and herbs, served in crisp lettuce for a fresh meal.

# 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 (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

# Step-by-Step Guide:

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 (about 2 minutes). Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken (discard excess marinade) and sauté until cooked through and lightly browned, about 6-8 minutes.
04 - Add diced pineapple and red bell pepper to the skillet. Stir-fry for 2-3 minutes until heated through but still crisp.
05 - Pour the prepared teriyaki sauce over the chicken mixture. Toss to coat evenly and cook for 1-2 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 if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent but feels light—no heaviness, just pure flavor and crunch in every bite.
  • The whole thing comes together in 35 minutes, making it perfect for weeknight dinners when you want something that feels special.
  • It's naturally dairy-free and works beautifully for people with different dietary preferences without anyone feeling left out.
02 -
  • Cold lettuce against warm chicken is the entire point—if your lettuce is at room temperature, it becomes floppy and sad, so keep it in the fridge until the very last moment before serving.
  • Don't skip making fresh teriyaki sauce; the bottled versions are one-dimensional, and homemade takes barely longer and tastes like something you'd pay good money for at a restaurant.
03 -
  • Prep everything before you start cooking—dice your pineapple, julienne your carrot, chop your cilantro—because once that skillet is hot, you need to move quickly and confidently.
  • If you find yourself with leftover chicken mixture, it makes an incredible rice bowl the next day; just reheat gently and serve over steamed jasmine rice with an extra squeeze of lime.
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