Teriyaki Chicken Pineapple Wraps

My friend Sarah showed up one Tuesday with a bag of fresh pineapple and a craving for something that didn't feel heavy. We ended up riffing on a teriyaki chicken idea, and somewhere between the sizzle of the wok and the sweet smell of caramelizing pineapple, these lettuce wraps were born. They've been my go-to ever since whenever I want something that feels fancy but takes barely longer than ordering takeout.

I made this for my coworkers during a potluck last spring, and watching everyone's faces when they realized lettuce wraps could be exciting was worth every second of prep. One person came back for thirds and asked if I was secretly a chef. I wasn't, but that sauce made me feel like one.

Ingredients

• Boneless, skinless chicken thighs (500 g): Thighs stay juicier than breasts and won't dry out while you're building everything else, a lesson learned the hard way.
• Soy sauce (for marinade and sauce): Use the real stuff if you can, not the super salty versions that taste like regret in a bottle.
• Mirin (1 tablespoon): This sweet rice wine is what makes teriyaki actually teriyaki; dry sherry works in a pinch but mirin brings a subtle richness that matters.
• Brown sugar (1 tablespoon): It dissolves faster than white sugar and adds a deeper note to the marinade.
• Fresh ginger (1 teaspoon grated): Don't use the jarred stuff here, fresh ginger makes all the difference in that bright, spicy edge.
• Garlic (1 clove minced): One clove is enough; more and it gets aggressive in the short marinating time.
• Honey (2 tablespoons): This thickens the sauce naturally and brings a floral sweetness that's different from straight sugar.
• Rice vinegar (2 tablespoons): The acidity balances the sweetness so the sauce doesn't taste like dessert.
• Sesame oil (1 tablespoon): A little goes a long way; this is the aromatic finishing touch that says umami.
• Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water): This is your secret to that glossy, restaurant-style glaze that clings to everything.
• Fresh pineapple (about 1 cup diced): Fresh is essential here; canned pineapple gets mushy and tastes flat by comparison.
• Red bell pepper (1 diced): The color is beautiful and the pepper stays crisp-tender, adding a slight sweetness that plays with the teriyaki.
• Spring onions (2 finely sliced): These provide a fresh, sharp note at the end that cuts through the richness.
• Carrot (1 julienned): The thin ribbons stay crunchy and add brightness without needing to cook long.
• Fresh cilantro (1/4 cup chopped): This herb is what makes it feel like something special, not just chicken and veggies.
• Butter lettuce or iceberg lettuce (1 head): Butter lettuce is more delicate and holds up beautifully, while iceberg stays crunchier if you prefer that texture.
• Toasted sesame seeds (1 tablespoon): Toast them yourself if you have time; they're nuttier and less likely to taste stale.
• Lime wedges: The squeeze of lime at the end brightens everything and brings the whole dish together.

Instructions

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

Check price on Amazon

Marinate the chicken:

Toss your diced chicken with soy sauce, mirin, brown sugar, ginger, and garlic in a bowl and let it sit for at least 15 minutes while you prep everything else. The longer it sits, the deeper the flavor, but even 15 minutes makes a real difference.

Build the teriyaki sauce:

Whisk soy sauce, honey, rice vinegar, and sesame oil together in a small saucepan over medium heat, bringing it to a gentle simmer. Once it's warm and the honey has dissolved, add your cornstarch slurry slowly while stirring, watching as the whole thing transforms into this beautiful glossy coating that's thick enough to cling but still pourable.

Cook the chicken until golden:

Heat a large skillet or wok over medium-high heat and add the chicken (letting that marinade drip back into the bowl), spreading it out so it gets some color instead of steaming. It takes about 6 to 8 minutes for the edges to brown and the inside to cook through completely.

Add the vegetables:

Toss in the diced pineapple and red bell pepper, stirring everything around for 2 to 3 minutes until they're heated through but still have some snap to them. Don't let them sit too long or the pineapple starts to break down and the pepper gets mushy.

Coat everything in sauce:

Pour that glossy teriyaki sauce over the chicken and pineapple mixture, tossing to coat everything evenly, then let it cook for just 1 to 2 minutes more to meld the flavors together. This is when your kitchen smells like a restaurant, and you know you've done something right.

Assemble the wraps:

Spread your lettuce leaves out on a platter like little boats, spoon the warm chicken mixture into each one, then top with julienned carrot, spring onions, and chopped cilantro. If you're adding sesame seeds and lime, this is the moment.

Save to Pinterest

These wraps showed up at my sister's dinner table one night when I was stressed about what to cook, and she ate four of them while telling me about her day. That's when I realized this recipe does something special, the kind of food that lets people relax and actually enjoy a meal instead of just consuming calories.

Why This Recipe Works

The magic is in how the homemade teriyaki sauce clings to everything without being heavy, and how the crisp lettuce gives you something to hold onto that doesn't require plates or forks. The pineapple adds sweetness that feels natural rather than forced, and the fresh herbs at the end keep it from tasting like takeout leftovers.

Making It Your Own

If you want more heat, sprinkle some chili flakes into the sauce while it's simmering or add them as a garnish. For a vegetarian version, firm tofu or tempeh soaks up the teriyaki sauce beautifully and has a texture that works well in lettuce wraps. You can also swap the pineapple for diced mango or peaches depending on what's in season and what sounds good.

Timing and Preparation

Everything here comes together in about 35 minutes from start to serving, and most of that is just letting the chicken marinate while you chop vegetables. The actual cooking part is maybe 12 minutes total, so this is a weeknight dinner that doesn't feel rushed.

• Prep all your vegetables before you start cooking so nothing gets left behind in the rush.
• If you're serving a crowd, assemble the lettuce wraps and let people build their own; it feels more casual and everyone gets exactly what they want.
• Leftover chicken mixture keeps in the fridge for a few days and actually tastes better reheated, though the lettuce should always be fresh.

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Save to Pinterest

These lettuce wraps have become my answer to that question of what to cook when you want something that feels indulgent but leaves you feeling light. They're the kind of dish that brings people together without fuss.

Common Recipe Questions

→ How long should the chicken marinate?

Marinate the chicken for at least 15 minutes to allow flavors to meld and tenderize the meat.

→ Can I substitute chicken with other proteins?

Yes, firm tofu or tempeh make excellent alternatives to chicken for a vegetarian option.

→ What is the best way to thicken the teriyaki sauce?

Use a cornstarch slurry made by mixing cornstarch with water, then whisk it into the simmering sauce until it thickens.

→ Which vegetables complement the wraps best?

Pineapple, red bell pepper, julienned carrots, spring onions, and fresh cilantro provide a refreshing mix of sweet and crunchy textures.

→ Are these wraps suitable for a dairy-free diet?

Yes, this dish contains no dairy ingredients and is naturally dairy-free.

→ What side beverages pair well with these wraps?

Crisp Sauvignon Blanc or iced green tea complement the fresh and savory flavors beautifully.