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Chicken and pineapple lettuce wraps mean dinner on the table in 30 minutes

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Just because it's fall doesn't mean you can't fire up the grill for these chicken-pineapple lettuce wraps

Forget the bread for these delicious wraps, and add the ingredients to a large leaf of lettuce instead. Grilled chicken and grilled pineapple with barbecue sauce go so well together you’ll wonder why you didn’t make this sooner.

Grilling pineapple makes it taste even better, in my opinion, if that’s even possible! The flames make the fruit caramelized and sweet — the perfect companion to tangy barbecue sauce with chicken mixed in.

Just because it's fall doesn't mean you can't fire up the grill for these chicken-pineapple lettuce wraps
Image: Patricia Conte/SheKnows

When you realize you can have this meal on the table in under 30 minutes, you’ll be able to say, “Take that, busy week!” This is a great meal to serve not only when time is at a premium but even when there's time to kick back on the weekend.

Just because it's fall doesn't mean you can't fire up the grill for these chicken-pineapple lettuce wraps
Image: Patricia Conte/SheKnows

To keep this recipe gluten free, use this recipe for easy, gluten-free barbecue sauce, or pick up a bottle of your favorite brand.

Grilled chicken and pineapple lettuce wraps with barbecue sauce recipe

Serves 4

Prep time: 5 minutes | Cook time: 12 minutes | Inactive time: 10 minutes | Total time: 27 minutes

Ingredients:

  • 1 tablespoon vegetable oil, plus extra for the grill
  • 4 boneless, skinless chicken breasts, pounded to an even thickness
  • Salt and pepper, to season the chicken
  • 1 (14 ounce can) pineapple rings, drained (or use fresh pineapple)
  • 1 head lettuce with large leaves (I used bibb lettuce), washed and dried (you likely won’t use the whole head of lettuce, so save the rest for another meal)
  • 4-5 ounces favorite barbecue sauce
  • 1/3 cup red bell pepper, seeds and pith removed, diced
  • Sesame seeds, for garnish

Directions:

  1. Before heating the grill, brush the grates with a bit of the vegetable oil (or use nonstick cooking spray). Heat the grill to medium.
  2. Lightly brush both sides of the chicken with some of the vegetable oil, and season with salt and ground black pepper.
  3. When the grill is hot, add the chicken, and grill for about 6 minutes on each side or until done. The FDA notes that a safe internal temperature for chicken is 165 degrees F, as measured by a meat thermometer.
  4. Just before the chicken is finished cooking, add the pineapple to the grill. Cook for a few minutes on each side, just until the pineapple is lightly charred and you can see grill marks. Remove the chicken and pineapple from the heat, and let the chicken rest for 5 to 10 minutes.
  5. Cut the chicken and the pineapple into cubes, and add to a mixing bowl along with the bell pepper.
  6. Heat the barbecue sauce in the microwave for 25 to 30 seconds to warm it up a bit. Pour the barbecue sauce over the ingredients, and gently toss to combine.
  7. Spoon out enough of the mixture to fill about half of each lettuce leaf, and sprinkle with the sesame seeds as garnish.
  8. Serve immediately.

More gluten-free recipes

Corn flake and coconut-crusted baked chicken
Hoisin-glazed chicken with roasted green beans
Cauliflower-crust pizza with grilled corn, zucchini and tomatoes

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