Teriyaki Chicken Pineapple Wraps (Printable Version)

Juicy chicken glazed with teriyaki, sweet pineapple, fresh herbs, and crisp lettuce for a light meal.

# What You 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 fresh ginger, grated
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 Make:

01 - Combine diced chicken with soy sauce, mirin, brown sugar, ginger, and garlic in a mixing bowl. Allow to 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 stir continuously 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, approximately 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 crisp texture.
05 - Pour 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. Distribute the chicken-pineapple mixture evenly among the leaves. Top each wrap with julienned carrot, spring onions, and chopped cilantro.
07 - Sprinkle with toasted sesame seeds and serve with lime wedges on the side.

# Cooking Tips:

01 -
  • You can have dinner on the table in under 40 minutes without feeling like you skipped any of the good flavors.
  • The homemade teriyaki sauce tastes nothing like the bottled version and costs a fraction of what you'd pay at a restaurant.
  • It's naturally dairy-free and works perfectly for feeding people with different dietary preferences at the same table.
02 -
  • Don't skip marinating the chicken or you'll miss the chance for real flavor to actually get into the meat instead of just sitting on top.
  • Use thighs instead of breasts; I learned this the hard way after serving dry chicken to people I was trying to impress.
  • The cornstarch slurry must be whisked separately before hitting the hot sauce, or you'll end up with grainy texture instead of silky glaze.
03 -
  • Prep all your vegetables before you start cooking so you're not frantically chopping while chicken waits in the pan.
  • If your sauce seems too thick, loosen it with a splash of water; if it's too thin, it never fully sets into that gorgeous glaze.
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