Just look at all this green!
Sometimes a meal feels like spring on a plate. These BBQ chicken and pineapple lettuce wraps are exactly that: bright, crunchy, and full of flavor. The combination of golden, saucy chicken with caramelized pineapple, crunchy cashews and creamy avocado all wrapped in crisp lettuce makes for an easy, fresh dinner you’ll want to make again and again.
These wraps are perfect for grilling season, but they come together quickly in a skillet as well. I love tearing green leaf and iceberg together for a sturdy, crunchy vessel, or using butter lettuce for a more tender cup. The BBQ sauce brings a sweet-savory depth while the pineapple offers caramelized brightness. A sprinkle of green onions and fresh cilantro finishes each bite.
If cilantro isn’t your thing, swap it for basil or parsley — the yogurt drizzle will still add a cool, creamy balance. For an extra summer touch, add grilled corn; it pairs beautifully with the BBQ and pineapple and I plan to use it in many recipes this season.
P.S. I’m currently obsessed with chicken thighs and boneless skinless chicken in general — they’re versatile and juicy. I find myself buying more than I probably need each week. What are you doing with yours? Share your go-to chicken ideas.
Golden chicken, caramelized pineapple, cubed avocado, a few chopped cashews for crunch, and a final drizzle of cilantro-yogurt sauce — it’s a sweet-and-savory matchup that hits every note. Serve lime wedges on the side for a bright squeeze of citrus that lifts the whole dish.
BBQ Chicken and Pineapple Lettuce Wraps
4
45 mins
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 1/2 red onion, diced
- 1 tablespoon brown sugar
- 1 1/2 cups cubed pineapple
- 2 garlic cloves, minced
- 2 tablespoons coarsely chopped cashews
- 3 tablespoons BBQ sauce, plus more for drizzling
- 1/3 cup freshly torn cilantro
- 1 avocado, sliced
- 4 green onions, sliced
- 1 head iceberg lettuce, leaves torn off
- 1 head green leaf lettuce, leaves torn off
- limes, for serving
Greek Yogurt Cilantro Drizzle
- 1/3 cup Greek yogurt
- 1/3 cup freshly torn cilantro
- 3 tablespoons milk
- 1 tablespoon fresh lime juice
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Season the chicken with salt, pepper, smoked paprika, garlic powder and onion powder. Heat a large skillet over medium heat and add the olive oil. Cook the chicken until browned and cooked through, flipping once or twice, about 6 to 8 minutes. Remove the chicken and set aside.
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In the same skillet, add the diced red onion and brown sugar, stirring to lift any browned bits. Cook until the onion is golden, about 5 minutes. Add the pineapple and minced garlic and cook 5–6 minutes more, stirring often. Stir in the cashews, return the chicken to the skillet and mix in the BBQ sauce. Cook for another 5 minutes until everything is warmed through and coated.
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To assemble the wraps, layer a green leaf over an iceberg leaf for extra sturdiness if desired. Add sliced avocado, then a few spoonfuls of the chicken and pineapple mixture. Top with sliced green onions, cilantro, a drizzle of BBQ sauce and finish with the Greek yogurt cilantro drizzle. Serve with lime wedges.
Greek Yogurt Cilantro Drizzle
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Combine all drizzle ingredients in a food processor or blender and puree until smooth. Adjust consistency with milk if needed. Drizzle over the assembled lettuce wraps.
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