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This teriyaki chicken lettuce wrap recipe transforms ordinary chicken into a light yet satisfying meal packed with sweet and savory flavors. The combination of homemade teriyaki sauce, juicy chicken, and fresh crisp lettuce creates the perfect balance of textures and tastes that will make this a regular in your dinner rotation.
I first made these wraps during a busy weeknight when I needed something quick but still flavorful. My family was immediately hooked by how the sweet pineapple complements the savory teriyaki chicken. Now it's our go to recipe whenever we want something light but satisfying.
Ingredients
- Boneless skinless chicken breasts: Cut into bite size pieces these create the hearty protein base and cook quickly
- Low sodium soy sauce: Provides the classic teriyaki flavor without excessive saltiness
- Brown sugar and granulated sugar: Create the signature sweet caramelization in teriyaki sauce
- Minced garlic and ground ginger: These aromatics add depth and authentic Asian flavor
- Cornstarch: Acts as a natural thickener creating that perfect glaze texture
- Romaine lettuce: Offers the perfect sturdy yet crisp vessel for holding the filling
- Canned pineapple slices: Adds a sweet tropical contrast to the savory chicken
- Shredded Jack cheese: Melts slightly from the warm chicken and adds creamy richness
- Green onions: Provide a fresh mild onion flavor and beautiful color contrast
Step-by-Step Instructions
- Prepare the Teriyaki Sauce:
- Combine soy sauce, water, red wine vinegar, both sugars, garlic, and ginger in a small saucepan over medium heat. Stir continuously until the sugar completely dissolves, about 2 minutes. The mixture should look uniform with no sugar granules visible. In a separate small bowl, mix cornstarch with warm water until completely smooth. This prevents lumps in your sauce. Slowly whisk this slurry into your simmering sauce and continue stirring for 3 to 4 minutes as it thickens. You will know it is ready when the sauce coats the back of a spoon.
- Cook the Chicken:
- Heat olive oil in a large skillet until it shimmers but does not smoke. Add your bite-sized chicken pieces in a single layer without overcrowding. Season with a light sprinkle of salt and pepper. Allow the chicken to cook undisturbed for about 3 minutes until golden on the bottom side. Flip each piece and continue cooking for another 3 to 4 minutes until no pink remains and the internal temperature reaches 165°F. Pour about two thirds of your teriyaki sauce into the skillet and toss the chicken pieces to coat evenly. Let simmer for 1 to 2 minutes so the chicken absorbs the flavors.
- Assemble the Wraps:
- Carefully separate whole romaine lettuce leaves from the head keeping them intact. Wash thoroughly and pat completely dry with paper towels to prevent soggy wraps. Spoon a generous portion of the teriyaki chicken into each lettuce leaf, approximately 3 tablespoons per wrap. Sprinkle with shredded jack cheese while the chicken is still hot so it melts slightly. Top each wrap with a caramelized pineapple slice and a sprinkle of sliced green onions. Finish with a light sprinkle of toasted sesame seeds if desired. Serve immediately with the remaining teriyaki sauce on the side for dipping.
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This recipe reminds me of my first trip to Hawaii where I fell in love with the combination of teriyaki and pineapple. The caramelized pineapple rings bring me back to those sunset dinners on the beach every time I make this dish for my family. It has become our special treat when we want to feel like we are on vacation without leaving home.
Making Perfect Pineapple
The caramelized pineapple takes these wraps from good to extraordinary. For best results, thoroughly pat the canned pineapple rings dry with paper towels. Any excess moisture will prevent proper caramelization. Heat a nonstick skillet over medium high heat, no oil needed, and place the pineapple rings in a single layer. Let them cook undisturbed for about 2 minutes per side until golden brown with visible caramelization marks. The natural sugars in the pineapple will create a beautiful sweet crust that perfectly complements the savory chicken.
Easy Substitutions
This recipe easily adapts to what you have on hand. Ground turkey or thinly sliced beef work beautifully in place of chicken. For a vegetarian version, try firm tofu cut into cubes and pressed to remove excess moisture before cooking. If romaine is unavailable, butter lettuce or iceberg lettuce cups make excellent alternatives. The jack cheese can be swapped for mozzarella, cheddar, or even dairy-free options. Fresh pineapple works wonderfully in place of canned, just be sure to core and slice it evenly.
Serving Suggestions
These teriyaki chicken lettuce wraps make a complete meal on their own but pair beautifully with sides like steamed rice or a simple cucumber salad dressed with rice vinegar. For entertaining, arrange all components on a large platter and let guests build their own wraps. This interactive approach makes for a fun dinner party experience. The wraps also make excellent packed lunches, just keep the lettuce separate from the chicken mixture until ready to eat to maintain crispness.
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This recipe is the perfect easy dinner for busy nights, bursting with flavor in every bite.
Frequently Asked Questions
- → Can I use another type of lettuce for the wraps?
Yes, you can use other sturdy lettuces such as butter lettuce or iceberg lettuce, which also work well for wraps.
- → How do I caramelize the pineapple slices?
Drain the canned pineapple and pat them dry with paper towels. Place them in a hot skillet and cook each side until golden brown.
- → Can I substitute chicken with another protein?
Absolutely! You can use tofu, shrimp, or beef instead of chicken, adjusting the cooking time as needed.
- → What can I serve alongside these lettuce wraps?
You can pair these wraps with a side of steamed rice, a simple salad, or crispy wontons for a complete meal.
- → How can I make the dish spicier?
Add a dash of sriracha or crushed red pepper flakes to the teriyaki sauce for an extra kick of heat.
- → Can I prepare the sauce in advance?
Yes, the teriyaki sauce can be made ahead of time and stored in the refrigerator for up to a week. Reheat when ready to use.