Tangy Pineapple Chicken Lettuce Wraps

Instructions

1. 1

   Wash and dry the lettuce leaves. Set aside for serving.

2. 2

   Peel and finely chop the garlic cloves and grate the ginger. Dice the fresh pineapple into small cubes. Slice the spring onions thinly.

3. 3

   Heat the sesame oil in a large skillet over medium-high heat.

4. 4

   Add the garlic and ginger to the skillet and sauté for about 1 minute until fragrant.

5. 5

   Add the ground chicken breast to the skillet. Cook, breaking it up with a spatula, until it is no longer pink (about 5-6 minutes).

6. 6

   Stir in the diced pineapple, soy sauce, and sriracha. Cook for another 3-4 minutes, allowing the flavors to combine and the pineapple to soften slightly.

7. 7

   Remove the skillet from heat and stir in most of the sliced spring onions, reserving a few for garnish.

8. 8

   Spoon the tangy pineapple chicken mixture into each lettuce leaf.

9. 9

   Garnish with the remaining spring onions and serve immediately. Enjoy your Tangy Pineapple Chicken Lettuce Wraps!