Asian Style Chicken and Pineapple Lettuce Wraps

Asian Style Chicken and Pineapple Lettuce Wraps

Are you getting caught up in the Olympic games? I am hooked big time. We just can’t stop watching.

In between the breaks I prep food, and then cook something quick so we could munch while watching.  So, that’s how these quick and delicious wraps were born.

So, I must admit I tested a few recipes and these Asian Style Chicken and Pineapple Lettuce Wraps were Da Bomb. I even took my time to make a video.

I had to unglue myself from the television and start working for a bit, ya know, at least while my kids are in school.

Anyhow, what are you all cooking these days? It’s so darn hot outside that I just want to be in the cold room with A/C blasting.  I can’t tolerate hot weather, especially when it’s muggy, humid and sticky.

Asian Style Chicken and Pineapple Lettuce Wraps

Now, these wraps are pretty light. My kids wrapped the chicken in the lettuce, then placed the whole wrap in the french bread.

My daughter’s comment was: “this needs some cheese” and my youngest one drizzled ketchup all over the chicken. Yeah, go figure. Well, as long as they eat their food, I am happy.

I enjoyed it very much just the way they are. I loved the sweetness that pineapple brought and a bit spiciness from gochujang (Korean Chili Paste).

You can use Sriracha if you’d like, which I am a huge fan, however, I also love Korean chili paste. It simply has that one of a kind taste that conveys such a great amount of flavor to numerous meals.


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Course Salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking


  • 1 tbsp. Oil olive oil, canola oil, etc.
  • 2 Green onions chopped (reserve green part for the garnish)
  • 1 Lbs. Ground Chicken
  • 1 cup Mushrooms diced or sliced
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 2 tbsp. Soy Sauce Lite add more if needed
  • 1-2 tbsp. Gochujang Korean Hot Chili Paste
  • 1 cup Fresh Pineapple cubed into bite size
  • Butterhead Lettuce Boston or any on hand.


  • Green onions green part
  • Sesame seeds
  • Serve with extra soy sauce


  1. Heat the wok or a pan, until hot. Add Oil and chopped spring onion, then saute for 30-40 seconds.
  2. Add ground chicken and cook until done, 5-6 minutes.
  3. Add Mushrooms, diced or sliced, stir well.
  4. Add Onion powder and Garlic powder, then stir and pour in Soy Sauce and Gochujang. Stir everything well to coat.
  5. Add in pineapple (read notes). Stir, and sesame seeds and serve with lettuce garnishing it with extra sesame seeds and green onions.

Recipe Notes

Q: Can I use canned Pineapple? A: YES! Make sure to drain the juice and use pineapple. Fresh, ripe Pineapple is the best option, but whatever you have on hand. Q: Can I use Ground beef or pork? A: Yes! Pork, a mix of both Pork and Chicken or ground beef. Ground beef has more fat unless it is extra lean, so maybe you could spoon out some leftover fat, before serving the meat. Gochujang could be found in Korean/ Asian Markets, International, even some Krogers carry it. Or you can find it online! You can also sub it with Sriracha. Purple leaves on the picture: Radicchio, sometimes known as Italian chicory. It has a bitter and spicy taste and I really didn’t care that much for the taste. It looked pretty while taking pictures, but in reality, I really didn’t like it. So if you like Radicchio, by all means, use it, but if you don’t I recommend any type of lettuce and the best one is Boston Butterhead Lettuce. That’s my favorite lettuce. Add Soy sauce to please your taste buds. Also, you may use freshly chopped garlic and/or onion

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