Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup pineapple chunks (from canned pineapple, drained)
- 1 red bell pepper, cut into thin strips
- 1 red onion, thinly sliced
- Lettuce leaves (such as butter lettuce or iceberg lettuce) for wrapping
- For the Marinade:
- 1/2 cup pineapple juice (from the canned pineapple)
- 1/4 cup soy sauce
- 2 tablespoons Sriracha sauce (adjust for desired spiciness)
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper, to taste
How to Make
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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.
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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.
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Step 3: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
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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.
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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.
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Step 6: Remove the sheet pan from the oven and let it rest for a few minutes.
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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.
We hope you enjoy this recipe!
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