Hawaiian Chicken Lettuce Wraps

A sure sign spring has finally arrived.

"It's impossible," said pride.

"It's risky, " said experience.

"It's pointless," said reason.

"Give it a try," whispered the heart. 

Hawaiian Chicken Lettuce Wraps

The dish is light, fresh and perfect for a late spring meal. Pair the meal with fresh fruit and a salad. Recipe adapted from Real Food Publication Summer 2019 and makes 4 lettuce wraps.
Ingredients:

• 1 TB. olive oil
• 1 lb. ground chicken
• 1 cup sweet mini- peppers (red, yellow and orange), diced
• 2 large garlic cloves, minced
• 1 cup sweet onions, diced
• 1/3 cup hoisin sauce
• 1 TB. soy sauce
• 1 TB. rice wine vinegar 
• 1 TB. brown sugar
• 1 TB.grated fresh ginger
• 1-2 tsp. Sriracha
• 1 (8 0z. can) water chestnuts, drained and diced
• Salt and pepper to taste
• 1 cup fresh pineapple, diced in small pieces (look for a small container in produce) 
• 1/3 cup water or pineapple juice 
• 1 head butter lettuce
• 1/3 cup chopped peanuts or roasted cashews

Directions:

• In a large fry pan heat oil over medium heat. Add ground chicken, sweet onions, peppers and garlic. Cook until browned 5-8 minutes, stirring constantly.
• Wipe pan clean of excess fat with paper towels, moving chicken from side to side in the pan until it is cleaned.
• Stir in hoisin sauce, soy sauce, wine vinegar, ginger, Sriracha, pineapple and water or pineapple juice. brown sugar and water chestnuts. Cook on medium low for 5-6 minutes. Season with salt and pepper as needed.
• To serve place 1/2 cup Hawaiian chicken filling on one butter leaf lettuce, top with green onions if desired and chopped peanuts or cashews.