Pineapple Chicken Rice Wraps (Printable Version)

A light dish combining chicken, pineapple, rice, and crisp lettuce for a refreshing, 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

# How to Make It:

01 - In a mixing bowl, combine diced chicken with soy sauce, sesame oil, honey, minced garlic, and grated ginger. Mix thoroughly to coat all chicken pieces. Let marinate for at least 10 minutes at room temperature.
02 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups of water and salt to a boil. Add rinsed rice, reduce heat to low, cover with lid, and simmer for 12-15 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add marinated chicken with marinade and stir-fry for 4-6 minutes, stirring frequently, until chicken is cooked through and lightly browned.
04 - Add diced red bell pepper and sliced red onion to the skillet with the chicken. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
05 - Stir in diced pineapple and cook for 1-2 minutes more until heated through. Remove skillet from heat.
06 - Add cooked rice to the skillet with the chicken, vegetables, and pineapple. Toss gently until all components are evenly combined.
07 - Spoon the chicken and rice mixture into separated lettuce leaves. Top with fresh cilantro, sliced green onions, and toasted sesame seeds. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It feels fancy enough to impress but honest enough for a Tuesday night, hitting that sweet spot between impressive and approachable.
  • The lettuce wraps mean no dishes piling up, and everyone builds their own bite exactly how they want it.
  • One pan does nearly all the work, so cleanup is refreshingly minimal after dinner.
02 -
  • Don't skip the rinsing step for rice—it removes excess starch that would otherwise make your grains clump together into a gummy mess instead of staying light and fluffy.
  • The pineapple goes in last for a reason; add it too early and it breaks down into mush, too late and it stays cold in the middle of the warm mixture.
03 -
  • Cook your rice ahead of time if you're short on kitchen time; room temperature or cold rice actually works better for this dish because it won't get mushy when you toss it with hot chicken and vegetables.
  • Cut all your vegetables and prep your pineapple before you start cooking—the actual cooking moves fast, and having everything ready means you can stay present and actually enjoy the process instead of rushing.
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