A light tropical dish featuring chicken, pineapple, rice, and crisp lettuce for a fresh, flavorful meal.
# Ingredient list:
→ 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
# Step-by-step guide:
01 - Combine diced chicken with soy sauce, sesame oil, honey, minced garlic, and grated ginger in a bowl. Mix thoroughly and let marinate for at least 10 minutes.
02 - Rinse rice under cold water. Bring 2 cups of water and 1/2 teaspoon salt to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer for 12 to 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 to 6 minutes until cooked through and lightly browned.
04 - Add diced red bell pepper and sliced red onion to the skillet. Stir-fry for 2 to 3 minutes until just tender.
05 - Stir in diced pineapple and cook for 1 to 2 minutes more 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.
