Juicy chicken, sweet pineapple, and fluffy rice wrapped in crisp lettuce for a fresh, flavorful meal.
# What You'll Need:
→ Chicken & Marinade
01 - 14 oz boneless, skinless chicken breast, diced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon honey
05 - 1 clove garlic, minced
06 - 1 teaspoon fresh ginger, grated
→ Rice
07 - 1 cup jasmine or basmati rice, uncooked
08 - 2 cups water
09 - 1/2 teaspoon salt
→ Stir-Fry
10 - 1 tablespoon vegetable oil
11 - 1 red bell pepper, diced
12 - 1 small red onion, thinly sliced
13 - 7 oz fresh pineapple, diced
14 - 2 tablespoons fresh cilantro, chopped
15 - 2 green onions, thinly sliced
→ Wraps & Garnish
16 - 1 large head butter or iceberg lettuce, leaves separated and washed
17 - 1 tablespoon toasted sesame seeds
18 - Lime wedges for serving
# Method:
01 - In a bowl, combine diced chicken with soy sauce, sesame oil, honey, minced garlic, and grated ginger. Mix thoroughly and marinate for at least 10 minutes.
02 - Rinse rice under cold water. In a saucepan, bring 2 cups water and salt to a boil. Add rice, reduce heat, cover, and simmer for 12-15 minutes until tender and water is absorbed. Fluff with a fork and set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 4-6 minutes until cooked through and lightly browned.
04 - Add red bell pepper and red onion to the skillet. Stir-fry for 2-3 minutes until vegetables are just tender.
05 - Stir in the diced pineapple and cook for 1-2 minutes until heated through. Remove from heat.
06 - Add cooked rice to the pan and toss gently with chicken, vegetables, and pineapple until well combined.
07 - Spoon chicken and rice mixture into lettuce leaves. Top with cilantro, green onions, and toasted sesame seeds. Serve with lime wedges.
