Pineapple Chicken Teriyaki Wraps Recipe

5 from 1 vote

Thinking about firing up the grill soon? Try these pineapple teriyaki wraps - fun to make and to eat.

Course Main Course

Cuisine Japanese

Keyword chicken, pineapple, teriyaki wraps

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 284kcal

Cost 6

Preheat your grill to medium heat.
Mix the coconut aminos, orange juice, honey, garlic, ginger, and chili flakes in a saucepan.
¼ cup coconut aminos, 2 tbsp. fresh orange or lemon juice, 2 tbsp. raw honey, 2 tbsp. fresh ginger, ⅛ tsp. chili flakes, 1 garlic clove
Bring the sauce to a simmer over medium heat and cook for 6 to 8 minutes, stirring regularly.
Mix the tapioca starch with 1 tsp. of cold water and add it to the saucepan for a thicker sauce; set aside.
1 tsp. tapioca starch
Season chicken breasts with garlic powder, chili powder, salt, and pepper to taste.
1 tsp. chili powder, Sea salt and freshly ground black pepper, 2 tsp. garlic powder
Grill the chicken for 6 to 8 minutes per side or until cooked through.
2 chicken breasts
Brush the chicken with teriyaki sauce on both sides and grill for another 1 to 2 minutes per side.
Grill the pineapple slices for 1 to 2 minutes per side on the grill.
8 pineapple slices
Assemble the wraps by placing grilled chicken pieces, grilled pineapple, onion, and bell pepper on a salad or in a Paleo wrap.
½ red onion, ½ bell pepper, Lettuce leaves or Paleo wraps of your choice
Drizzle the teriyaki sauce on top and serve.