Pineapple Cashew Chicken Lettuce Wraps

So about these Pineapple Cashew Chicken Lettuce Wraps…

1) They’re super yummy. I mean pineapple and cashews!? Garlic, ginger, and toasted sesame oil!?

2) Since they take just about 15 minutes total to whip up, they’ll leave you with a lot of free time after dinner. So plan accordingly. I don’t want you wandering around your kitchen wondering what to do with your night if you’re not spending it in the kitchen, slaving away over dinner.

3) They’re a great way to sneak more greens into your diet (always a good thing!).

4) They’re a great way to and keep carbs lower to prevent the blood sugar rollercoaster. No, I don’t think carbs are evil. But I do know that the average person nowadays is overdoing it on the carbs, and the result isn’t pretty: elevated and erratic blood sugar levels create chronic inflammation, suppress the immune system, are the driving cause between crazy sugar cravings and “hanger”, decrease energy levels (especially mis-afternoon), and promote weight gain. So you may want to opt for lettuce wraps in lieu of tortillas or bread if you struggle with any of these issues, or if your meal contains other sources of carbs, like potatoes or grains on the side.

Related Post: 6 Simple Tips to Keep Blood Sugar Levels Steady

OK now let’s get to the good stuff! How to make this super delicious, super simple meal…


Pineapple Cashew Chicken Lettuce Wraps

Ingredients:

Makes 4 servings

  • 2 tbs healthy heat-stable oil (avocado or coconut oil are my favorite options)
  • 1 garlic clove, crushed
  • 1 lb ground chicken*
  • 1/2 sweet bell pepper
  • 3 tbs coconut aminos
  • 1.5 cups diced pineapple
  • 1/2 cup cashew halves or pieces
  • 2 tbs toasted sesame oil
  • 1 tsp ginger powder
  • 1/8 tsp mineral-rich sea salt (leave out if cashews are salted)
  • 6 scallions, chopped

* You could alternatively cook and shred chicken breast

healthy chicken lettuce wraps

Directions:

  1. Heat the oil in a large skillet over medium heat.
  2. Add the crushed garlic and ground chicken to the oil.
  3. Use the back of a wooden spoon to break the ground chicken into smaller pieces.
  4. Sauté until the chicken is cooked through and no longer pink (about 5 minutes).
  5. While the chicken is cooking, dice the bell pepper and pineapple.
  6. After the chicken is cooked, drain off any liquid and return to heat.
  7. Add the coconut aminos, toasted sesame oil, ginger powder, diced pineapple, and diced bell pepper to the chicken.
  8. Cover and continue cooking over medium heat for 5 more minutes.
  9. Remove from heat and let stand for 5 minutes.
  10. Prepare your greens and chop the scallions.
  11. Spoon the mixture into the greens and top with scallions.
  12. Serve and enjoy!

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