Teriyaki Chicken Pineapple Wraps (Printable)

Tender chicken glazed with teriyaki, paired with pineapple and crisp vegetables in lettuce leaves.

# What you need:

→ Chicken & Marinade

01 - 1 pound 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, 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

# How to make it:

01 - In a mixing bowl, combine diced chicken with soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Marinate for at least 15 minutes to develop flavor.
02 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, and sesame oil. Bring to a simmer over medium heat. Add cornstarch slurry and stir continuously until thickened, approximately 2 minutes. Remove from heat and 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 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. Spoon 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 -
  • No rice, no carbs guilt—just pure, satisfying flavor wrapped up in leaves that feel lighter than they taste.
  • The teriyaki sauce comes together in one small saucepan while your chicken cooks, so you're never juggling multiple pans or complicated timing.
  • It's the kind of dish that makes people think you spent hours in the kitchen when you actually spent thirty-five minutes, and you get to bask in that quiet victory.
02 -
  • Don't discard your marinade liquid casually—reserve it if you're making a larger batch or planning to make this again soon, as it freezes beautifully.
  • The cornstarch slurry must be whisked into a simmering sauce, not a cold one, or you'll end up with lumps that no amount of stirring can fix.
  • Assemble your wraps right before eating; lettuce absorbs moisture quickly and becomes floppy if the warm filling sits on it too long.
03 -
  • If your teriyaki sauce breaks or becomes grainy, don't panic—strain it through a fine mesh sieve and start again with a fresh cornstarch slurry; it happens to everyone at least once.
  • Chicken thighs are forgiving, but they do cook faster when diced into smaller, uniform pieces, so take a moment to cut them roughly the same size so everything finishes at once.
Return