# What You’ll Need:
→ Chicken & Marinade
01 - 14 oz boneless, skinless chicken breast, diced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon honey
05 - 1 clove garlic, minced
06 - 1 teaspoon fresh ginger, grated
→ Rice
07 - 1 cup jasmine or basmati rice, uncooked
08 - 2 cups water
09 - 1/2 teaspoon salt
→ Stir-Fry
10 - 1 tablespoon vegetable oil
11 - 1 red bell pepper, diced
12 - 1 small red onion, thinly sliced
13 - 7 oz fresh pineapple, diced
14 - 2 tablespoons fresh cilantro, chopped
15 - 2 green onions, thinly sliced
→ Wraps & Garnish
16 - 1 large head butter or iceberg lettuce, leaves separated and washed
17 - 1 tablespoon toasted sesame seeds
18 - Lime wedges for serving
# Directions:
01 - Combine diced chicken with soy sauce, sesame oil, honey, minced garlic, and grated ginger in a mixing bowl. Stir thoroughly until chicken is evenly coated. Allow to marinate for at least 10 minutes.
02 - Rinse rice under cold running water. Bring 2 cups water and 1/2 teaspoon salt to a rolling boil in a saucepan. Add rinsed rice, reduce heat to low, cover with a lid, and simmer for 12 to 15 minutes until rice is tender and liquid is fully absorbed. Fluff with a fork and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 4 to 6 minutes until fully cooked through with light browning on the exterior.
04 - Add diced red bell pepper and sliced red onion to the skillet with chicken. Continue stir-frying for 2 to 3 minutes until vegetables are just tender-crisp.
05 - Stir in diced pineapple and cook for 1 to 2 minutes until heated through. Remove from heat.
06 - Add cooked rice to the skillet and gently toss with chicken, vegetables, and pineapple until all components are evenly distributed and well combined.
07 - Spoon the chicken and rice mixture into individual lettuce leaves. Top each wrap with fresh cilantro, sliced green onions, and toasted sesame seeds. Serve with lime wedges on the side.
