Sticky Pineapple Chicken Lettuce Boats with Pickled Jalapeños & Crunchy Slaw
Ingredients

For the Chicken:

1 lb chicken breast, diced

1/2 cup pineapple chunks

2 tbsp soy sauce

1 tbsp honey

1 tbsp rice vinegar

1 tbsp ginger, grated

Salt and pepper to taste

For the Slaw:

1 cup shredded cabbage

1/4 cup shredded carrots

1 tbsp mayonnaise

1 tsp rice vinegar

1 tsp honey

Salt and pepper to taste

For the Pickled Jalapeños:

1/4 cup vinegar

1 tbsp sugar

1 jalapeño, sliced

For the Boats:

Romaine lettuce leaves

Instructions

Pickle the Jalapeños:

In a small bowl, combine vinegar, sugar, and jalapeño slices. Let sit for 30 minutes to pickle.

Cook the Chicken:

In a skillet, cook diced chicken until browned.

Add pineapple, soy sauce, honey, rice vinegar, ginger, salt, and pepper.

Simmer for 5 minutes until the sauce thickens.

Prepare the Slaw:

In a bowl, combine shredded cabbage, carrots, mayonnaise, rice vinegar, honey, salt, and pepper. Toss to coat.

Assemble the Lettuce Boats:

Spoon some sticky pineapple chicken into each lettuce leaf.

Top with crunchy slaw and pickled jalapeños.

Serve immediately. ...read more