A small plate with teriyaki chicken lettuce wraps
Print

Teriyaki Chicken Lettuce Wraps (for Instant Pot or Slow Cooker)

sfklfjflkdfjlkjglg
Course Dinner
Cuisine Asian
Keyword instant pot teriyaki chicken, pineapple teriyaki chicken, pressure cooker pineapple teriyaki chicken, teriyaki chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 206kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

  • 1 ¼ to 1 ½ lbs boneless skinless chicken breasts
  • 20 oz. can pineapple tidbits in juice
  • 1/3 cup soy sauce or tamari
  • 2 teaspoons sriracha or other chili sauce
  • 2 Tablespoons rice vinegar
  • 1 clove garlic , minced or crushed
  • 1 Tablespoon minced fresh ginger or ½ teaspoon dried ginger
  • 2 Tablespoons cornstarch or tapioca starch
  • 2 Tablespoons cold water
  • Boston, Bibb, or other leaf lettuce for making wraps
  • Sesame seeds, julienned carrots, and scallions for garnish, optional

Instructions

Instant Pot:

  • Place chicken breasts in your pressure cooker.
  • Drain the can of pineapple saving the juice for the sauce (you'll have about 3/4 cup). Set aside the pineapple for later.
  • Combine the pineapple juice, soy sauce or tamari, sriracha, rice vinegar, garlic, and ginger in a small bowl or measuring cup and stir together. Pour over the chicken.
  • Close your pressure cooker and set to Manual for 12 minutes. Allow it to reach pressure and cook.
  • When the cooking time is complete let the pressure naturally release for 5-10 minutes, then do a Quick Release to release the remaining pressure.
  • Remove the chicken to a plate and shred with a fork. Set aside while you thicken the sauce.
  • Set the pressure cooker to Saute. Whisk together the starch and water, then whisk into the sauce. Bring to a boil and cook for a few minutes until thickened.
  • Return the chicken to the pressure cooker and toss to coat. Stir in the reserved pineapple. Start with about half of the can, then decide if you'd like to add more.
  • Spoon chicken mixture into lettuce cups (about 1/4 cup in each, depending on the size of the lettuce leaves), and garnish with sesame seeds, julienned carrots, and scallions if desired.

Slow Cooker:

  • Place chicken breasts in your pressure cooker.
  • Drain the can of pineapple saving the juice for the sauce (you'll have about 3/4 cup). Set aside the pineapple for later.
  • Combine the pineapple juice, soy sauce or tamari, sriracha, rice vinegar, garlic, and ginger in a small bowl or measuring cup and stir together. Pour over the chicken.
  • Place the lid on your slow cooker. Cook on High for 3-4 hours or on Low for 6-8 hours, or until the chicken shreds easily.
  • Remove the chicken to a plate and shred with a fork. Set aside while you thicken the sauce.
  • Transfer the sauce to a small saucepan. Whisk together the starch and water in a small bowl, then whisk into the sauce. Bring to a boil over medium heat and cook for a couple of minutes to thicken. Return the chicken and sauce to the slow cooker and set on Low or Keep Warm to heat it back up.
    Alternatively, you can add the starch slurry to the shredded chicken and sauce in the slow cooker and cook on high for an additional 30 minutes. It will thicken, but not quite as much.
  • Stir in the reserved pineapple. Start with about half of the can, then decide if you'd like to add more.
  • Spoon chicken mixture into lettuce cups (about 1/4 cup in each, depending on the size of the lettuce leaves), and garnish with sesame seeds, julienned carrots, and scallions if desired.

Video

Nutrition

Calories: 206kcal | Carbohydrates: 18g | Protein: 25g | Fat: 3g | Cholesterol: 72mg | Sodium: 888mg | Potassium: 564mg | Fiber: 1g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 11.4mg | Calcium: 23mg | Iron: 1mg