Hawaiian Chicken Wrap
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
Description
A perfect spring dinner that lightens up the calories without sacrificing flavour. A definite family pleaser!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 pineapple, cubed
- 1–2 cups brown rice, uncooked
- 2–4 cups of water
- 1 head of romaine lettuce
Teriyaki sauce
- 1/2 cup raw honey
- 1/2 cup low-sodium soy sauce
- 1/2 tsp ground ginger
- 2 garlic cloves, crushed
Instructions
- In a small saucepan, combine the ingredients for the teriyaki sauce.
- Bring to a boil, then turn down to a simmer for 10 minutes.
- Meanwhile, cut the chicken breast into cubes, place into a shallow container, and add pineapple pieces.
- Pour sauce over chicken and pineapple, place lid on container and shake until coated. Place in the fridge overnight.
- Before dinner place brown rice and water in your rice cooker and turn on.
- Fire up the BBQ on medium heat.
- Divide chicken and pineapple mixture over four medium pieces of tinfoil and wrap tightly.
- Place on the BBQ and cook 15-20 minutes, or until cooked through.
- Wash romaine lettuce leaves.
- Divide rice and chicken mixture over lettuce wraps.
Notes
Quick method
- Marinading is great for enhancing flavour, but if you do not have time you can cook up the sauce, place chicken and pineapple in a large pan and cover with the sauce. Turn on high and boil until sauce is reduced and chicken is cooked through. Turn down to medium if needed, stir frequently.
Slow-Cooker method
- Place the chicken breasts and ingredients for the sauce into the slow-cooker. Turn on low for 8 hours. While the rice is cooking, add the pineapple to the slow-cooker to heat it through.
Nutrition
- Serving Size: 4
