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Scott's Healthy Pineapple Chicken Teriyaki Lettuce Wraps

Alright, this definitely isn't a wing recipe but it is a simple healthy appetizer or main dish that I thought the world should know about.

Ingredients:

2 Boneless Skinless Chicken Breasts
1 Small Can of Pineapple Chunks (or equal amount fresh pineapple)
1 Head of Iceberg Lettuce
1/2 Cup Teriyaki Sauce (I use Yoshida's Original Gourmet Sauce)

Directions:

1. Finely chop the chicken breasts into as small of pieces as you can.

2.  Marinate the chicken breast pieces in the teriyaki sauce overnight (or as long as you can).

3.  Finely chop the pineapple chunks into as small of pieces as you can.

4.  Preheat a large non-stick skillet or frying pan.

5.  Cook the marinated chicken breast pieces in the skillet/frying pan for five minutes (adding additional teriyaki sauce if necessary).

6.  After five minutes add the pineapple pieces to the chicken breast pieces, cook five more minutes or until the chicken is thoroughly cooked.

7.  Gently tear apart and wash large pieces of iceberg lettuce

8.  Serve the chicken and pineapple in a bowl with the lettuce on the side. You can scoop the chicken and pineapple into the lettuce and form a wrap.

This recipe works either as an appetizer for four or as a main dish for two. 

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