Hawaiian Chicken Lettuce Wraps

Lilacs a harbinger of spring.

Hawaiian Chicken Lettuce Wraps
The dish is light and fresh, perfect for a late spring meal. Pair it with fresh fruit and a salad. The recipe, adapted from Real Food Publication Summer 2019, makes 4 lettuce wraps, and ingredients can easily be increased for more servings. 
Ingredients:

• 1 tablespoon 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 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger
• 1-2 teaspoons of Sriracha
• 1 (8 0z. can) water chestnuts, drained and diced
• Salt and pepper to taste
• 1 cup fresh pineapple, diced into small pieces (look for a small container in produce)
• 1/3 cup water or pineapple juice
• 1 head of 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 the pan clean of excess fat with paper towels, moving the 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.