Island Chicken Lettuce Wraps using Hawaiian Kona Grill Infused Olive Oil Blend

Fresh pineapple, tender chicken, crunchy red bell pepper, scallions, and creamy avocado make these lettuce wraps feel bright and satisfying from the first bite. Hawaiian Kona Grill Infused Olive Oil Blend brings garlic, ginger, citrus, and smoky spice notes into the filling, giving the chicken a tropical island finish that works beautifully for a weeknight dinner, summer patio spread, or casual entertaining. This is the kind of recipe people keep coming back to because it’s easy to assemble and fun to eat.

Garden Infuzions

Island Chicken Lettuce Wraps using Hawaiian Kona Grill Infused Olive Oil Blend

Juicy chicken, crisp lettuce, sweet pineapple, and colorful vegetables come together with the tropical garlic-ginger-citrus character of Hawaiian Kona Grill Infused Olive Oil Blend for a bright, easy meal.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizers, Dinner

Cuisine: Caribbean, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs cut into 1/2-inch pieces
• 2 tablespoons Hawaiian Kona Grill Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 1/2 cup yellow onion finely diced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 red bell pepper finely diced
• 1 cup fresh pineapple finely diced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup diced cucumber
• 2 tablespoons sliced scallions
• 1 tablespoon chopped cilantro
• 8 to 10 butter lettuce leaves
• 1 avocado sliced
• 1 tablespoon sesame seeds

Equipment

• 1 Large skillet For cooking the filling
• 1 Cutting board For prep
• 1 Chef Knife For chopping vegetables and chicken
• 1 Mixing bowl Optional for holding the filling before serving
• 1 set Measuring spoons For oils, sauce, and seasonings
• 1 Serving platter For assembling lettuce wraps

Method

 

Instructions

1. Pat the chicken dry and cut it into even bite-size pieces.
2. Heat the neutral oil in a large skillet over medium-high heat.
3. Add the chicken and cook for 4 to 5 minutes, stirring once or twice, until the edges turn golden.
4. Stir in the Hawaiian Kona Grill Infused Olive Oil Blend, onion, garlic, and ginger, and cook for 1 to 2 minutes until fragrant.
5. Add the red bell pepper and pineapple, then cook for 2 minutes so the filling stays juicy but starts to caramelize.
6. Pour in the soy sauce, lime juice, honey, salt, and black pepper. Stir and cook for 1 to 2 minutes until the chicken is coated and the pan looks glossy.
7. Remove from the heat and fold in the cucumber, scallions, and cilantro.
8. Spoon the filling into butter lettuce leaves and top with avocado slices and sesame seeds.
9. Serve right away while the lettuce is crisp and the filling is warm.

Notes

Butter lettuce gives the wraps a soft, crisp shape, but romaine leaves also work if you want a sturdier bite. If you prefer a little heat, add a pinch of red pepper flakes with the garlic and ginger. The filling can be made ahead and reheated gently just before serving, then spooned into fresh lettuce leaves at the table.

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Recipe Tips

Keep the chicken in small, even pieces so it cooks quickly and picks up the blend evenly. If your pineapple is especially juicy, give it a quick chop so the filling stays tidy in the lettuce cups. Taste the filling before serving and adjust with a little salt or a squeeze of lime if you want a brighter finish.

Serving Suggestions

Serve the wraps with steamed jasmine rice, coconut rice, or a simple cucumber salad for a fuller meal. They also work well as a build-your-own platter with extra lettuce leaves, diced avocado, sliced jalapeño, and lime wedges on the side.

Storage

Store the chicken filling separately in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves, avocado, and any garnishes separate so everything stays crisp and fresh. Rewarm the filling gently before assembling.

Variations

Swap in ground turkey for a lighter filling, or use shrimp for a quicker island-style variation. Add diced mango for a sweeter edge, or tuck in shredded cabbage for extra crunch. You can also spoon the filling over rice bowls instead of serving it in lettuce cups.

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