Best Grilled Pineapple Chicken Wraps Recipes

Grilled Pineapple Chicken Wraps image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1/2 pineapple, peeled, cored and cut into 4-by-1-inch pieces
4 scallions, cut into 4-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Zest and juice of 1 lemon
Zest and juice of 1 lime
Zest and juice of 1 orange
1 tablespoon apricot jam
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts

Steps:

Preheat a grill pan over medium-high heat. Place the pineapple and scallions into a large mixing bowl. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper and toss to coat. Place in the grill pan and cook, turning occasionally, until softened and evenly browned, 7 to 10 minutes. Set aside.
In a small mixing bowl, whisk the zests and juices of the lemon, lime and orange together with the remaining 2 tablespoons olive oil. Add the apricot jam, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix to combine and set aside.
Meanwhile, slice each chicken breast horizontally to create 2 thin pieces. Pound each piece to 1/2-inch thick and place in a shallow baking dish. Pour the citrus mixture over the chicken and refrigerate for 15 minutes. Remove the chicken from the marinade and lay it flat on a work surface. Sprinkle both sides with salt and pepper. Place 2 to 3 pineapple pieces and 2 scallion pieces in the center of 1 chicken fillet. Wrap the chicken around the pineapple and scallions and secure with toothpicks. Repeat with the remaining chicken, pineapple and scallions to create 4 wraps in total.
Heat the grill pan over medium-high heat. Grill the chicken wraps, turning 90 degrees every 2 minutes, until evenly browned, 8 to 10 minutes total. Remove from the grill and let cool for 5 minutes. Remove the toothpicks and serve immediately.

Grilled Pineapple Teriyaki Chicken Wraps image

Provided by @MakeItYours

Number Of Ingredients 16

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
1 teaspoon garlic powder
1 teaspoon chili powder
salt and pepper to taste
1/4 red onion, thinly sliced
8 sliced pineapple rings (or 1 cup chopped pineapple)
1/2 cup teriyaki sauce (my favorite store-bought brand is Kikkoman, or use the recipe below!)
4 pita wraps
optional: sesame seeds, lettuce, mayo, tomatoes
1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 cup brown sugar
1 tablespoon honey
3/4 teaspoon ground ginger
1 teaspoon minced garlic

Steps:

Preheat grill to medium heat. Season chicken breasts with garlic powder, chili powder, and salt and pepper to taste. Grill for 5-8 minutes on each side until chicken is cooked through.
Assemble wraps by placing a grilled chicken breast, onions, pineapple, and any other desired toppings on each pita. Top with teriyaki sauce and sprinkle with sesame seeds and cilantro if desired. Serve immediately.
For the homemade teriyaki sauce whisk all ingredients together in a small sauce pan. Stir constantly while bringing to a boil. Boil for 1-2 minutes. Reduce heat and transfer to a heat-safe bowl to serve.