Pineapple Chicken Lettuce Cups
This pineapple chicken lettuce cups recipe is easy to make, incredibly delicious and can be eaten with your hands. Simply grab a piece of butter lettuce,
Ingredients
Chicken lettuce cups
- 1 lb. chicken breasts, pan seared or grilled, cut into cubes or sliced
- salt and pepper, season the chicken
- 1 head butter lettuce, washed and dried
Pineapple salsa
- ½ cup red bell pepper, sliced thin
- ¾ cup pineapple, diced small, option to grill
- ¾ cup corn kernels, fresh boiled or grilled corn, remove from cob
- ½ cup English cucumber, sliced thin or diced
- ¼ cup sweet onion, diced small
- 2 tablespoons jalapeños, diced small
- 1.5 tablespoons lime juice, fresh squeezed
- ¼ teaspoon salt
Garnishes
- 2 tablespoons cashews, crushed small
- 2 tablespoons scallions, chopped as garnish
Sesame Poppy Seed Vinaigrette
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon cane sugar
- 1 teaspoon dried onion flakes
- ½ teaspoon dried mustard powder
- 1 teaspoon poppy seeds
- 1 teaspoon toasted sesame seeds
Equipment
- 1 serving platter
- 1 saute pan
- 1 gas grill
Instructions
- Preheat the gas grill to 350-400 degrees. Brush the grates with oil to prevent sticking.
Prepare the Dressing
- In a mixing bowl, combine the olive oil, red wine vinegar, sugar, dry mustard, poppy seeds, toasted sesame seeds, and dry onion flakes. Stir until well combined. Set aside.
Prepare the Chicken
- Season the chicken breasts with salt and pepper. Place them on the grill.
- Grill for 6-7 minutes per side or until the internal temperature is 165 degree Fahrenheit. Once cooked through, set aside to rest and cool.
Prepare the Grilled Pineapple and Corn
- Cut the pineapple into rounds, make sure to remove the outer peel and top. You'll want the pineapple to be about 1/2 inch thick.
- Husk the corn.
- Brush the grill with oil, and place the corn and the pineapple on the grill. Cook the pineapple for 2-3 minutes per side. The corn will need 10 minutes. Be sure to turn the corn every few minutes. Remove from the grill to cool.
Combine the Pineapple Salsa
- In a large mixing bowl, combine the corn kernels, diced jalapeno, sweet onion, diced pineapple, red bell pepper, lime juice, and cucumber. Toss until well combined. Season with a pinch of salt.
Assemble
- Arrange the butter lettuce cups on a large platter.
- Add the cubed chicken and pineapple salsa. Top with crushed cashews and scallions. Serve with the dressing on the side.
Nutrition
Serving: 1serving, Calories: 238kcal, Carbohydrates: 13g, Protein: 18g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 48mg, Sodium: 231mg, Potassium: 507mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1418IU, Vitamin C: 37mg, Calcium: 37mg, Iron: 1mg