Polynesian Spicy Chicken Lettuce Wraps
"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
Ingredients
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- For the Marinade:
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Nutritional
- Serving Size: 1 (320 g)
- Calories 473.4
- Total Fat - 29.8 g
- Saturated Fat - 7.9 g
- Cholesterol - 167.1 mg
- Sodium - 1173.2 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 2.2 g
- Sugars - 15 g
- Protein - 29.7 g
- Calcium - 35.9 mg
- Iron - 1.6 mg
- Vitamin C - 70.5 mg
- Thiamin - 0.2 mg
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.
Tips
No special items needed.
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