"Feel free to add other toppings to your lettuce wraps, such as chopped cilantro, diced cucumber, or shredded carrots, a squeeze of lime juice or some extra Sriracha sauce. Prep time doesn't include the marinating time, so make sure you adjust for that."

Original is 4 servings

Metric US

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Step by Step Method

Step 1

In a bowl, whisk together the pineapple juice, soy sauce, Sriracha sauce, brown sugar, minced garlic, grated ginger, salt, and pepper to make the marinade.

Step 2

Place the chicken thigh cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate in the refrigerator for 2 hours.

Step 3

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 4

Arrange the marinated chicken cubes, pineapple chunks, bell pepper strips, and sliced onion on the prepared baking sheet, spreading them out in a single layer.

Step 5

Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender and slightly charred.

Step 6

Remove the sheet pan from the oven and let it rest for a few minutes.

Step 7

Assemble the lettuce wraps by taking a lettuce leaf and placing a few pieces of roasted chicken, pineapple chunks, bell pepper strips, and sliced onion on it.