Nothing says summer dinner like good ol’ BBQ! Then throw in some delicious pineapple and I am sold. My family has had a recipe for Hawaiian Chicken for as long as I can remember, and it’s also made with pineapple, but it’s very different.
During the summer, I like to eat light meals most of the time such as salads and grilled chicken and cool foods. Of course, not everything can fit that category, but this still felt like a fairly light meal when we were eating it.
Our original meal was made as wraps and the chicken was warm. But we almost always have leftovers since the boys don’t eat a lot just yet, and I had some of this the next day as a salad. Instead of putting it on a tortilla shell, I chopped some lettuce and added the bbq chicken cold with the cheese and pineapple and it was really good that way, too. It’s perfect for someone who needs a quick lunch at work or if you don’t have a way to easily reheat your food.
Since pineapple is in season and easy to get cheap right now, we used a fresh pineapple and our handy-dandy corer to cut up the fruit we needed. If that isn’t an option or you want to save the time, you can buy a can of chopped pineapple. When you use a fresh one, there will be extra, but we all devour pineapple, so that isn’t a problem at my house.
Do you want to know the best part about this meal? I know, it already sounds so great…. but there’s more! Hawaiian Chicken Wraps can be done in less than 30 minutes AND only uses one pan! It’s even quicker if you have the chicken already cut up, or use your kitchen shears to make it quick work.
Step by Step
Start by heating a medium skillet over medium-high heat and add one tablespoon of olive oil. Then put the chicken in the pan and season it with salt and pepper. Fry the chicken, stirring occasionally until the chicken is cooked through and golden brown on the outside.
Turn off the heat and add your choice of bbq sauce to the pan and coat the chicken.
Fill each tortilla shell with a scoop of chicken, mozzarella cheese, some chopped pineapple, and a bit of lettuce. Roll it up like a burrito and use a toothpick to secure if needed. They tend to open up because it isn’t easy to fit all of that delicious food in one wrap. Serve these immediately while they are warm in the wrap.
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- 1 tbsp olive oil
- 2 chicken breasts boneless, skinless
- salt and pepper
- 1/2 cup bbq sauce
- 1/2 cup mozzarella cheese shredded
- 1 cup pineapple chopped
- 1 cup lettuce chopped
- 4 tortilla shells
Heat a large skillet over medium heat and add the olive oil
Cut the chicken into bite-sized pieces, season them with salt and pepper and add to the pan
Stir-fry until the chicken is golden brown and cooked through
Remove the pan from the heat and pour in the bbq sauce, stirring the chicken to coat it
Form your wraps by placing a scoop of chicken on each tortilla then top with cheese, pineapple, and lettuce
Roll the wrap and secure with a toothpick if needed
Leftovers are delicious cold as a salad. Fill a bowl with lettuce and add the chicken, pineapple, and cheese. This also saves calories since you aren’t eating the tortilla shell.
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