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Hawaiian Kona Grill Infused Olive Oil Blend 250ml bottle
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
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers, Dinner
Cuisine: Caribbean, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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