Teriyaki Chicken Pineapple Wraps (Printable)

Tender chicken with teriyaki glaze, pineapple, veggies, and herbs wrapped in crisp lettuce for a fresh meal.

# What You’ll 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 grated fresh ginger
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 bowl, combine diced chicken with soy sauce, mirin, brown sugar, ginger, and garlic. 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 cook, stirring, until thickened (about 2 minutes). Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken (discard excess marinade) and sauté until cooked through and lightly browned, about 6-8 minutes.
04 - Add diced pineapple and red bell pepper to the skillet. Stir-fry for 2-3 minutes until heated through but still crisp.
05 - Pour the prepared teriyaki sauce over the chicken mixture. Toss to coat evenly and cook for 1-2 minutes more. Remove from heat.
06 - Arrange lettuce leaves on a platter. Spoon the 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 -
  • It comes together in under 40 minutes, so you can have restaurant-quality food on a weeknight without the stress.
  • The teriyaki sauce is homemade and balanced perfectly, hitting sweet, savory, and tangy notes all at once.
  • You can set everything out and let people build their own wraps, which somehow makes the whole meal feel more fun and less like you're serving dinner.
02 -
  • The cornstarch slurry is crucial—don't skip it or dilute it too much, or your sauce will stay watery and slide right off the chicken instead of clinging to it.
  • Cutting the chicken into pieces that are roughly the same size means everything cooks at the same pace. I learned this the hard way when half my batch was rubbery and half was perfect.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 minutes right before you plate everything—the flavor is so much more pronounced than pre-toasted seeds sitting in a jar.
  • Have the lime wedges right at the table so people can squeeze them fresh onto their wraps. That bright acidity is what transforms good into unforgettable.
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