Grilled Pineapple Chicken Wraps

  • Level: Easy
  • Total: 1 hr 15 min (includes marinating time)
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

1/2 pineapple, peeled, cored and cut into 4-by-1-inch pieces

4 scallions, cut into 4-inch pieces

1/4 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper

Zest and juice of 1 lemon

Zest and juice of 1 lime 

Zest and juice of 1 orange 

1 tablespoon apricot jam 

2 cloves garlic, minced 

1 pound boneless, skinless chicken breasts 

Directions

  1. Preheat a grill pan over medium-high heat. Place the pineapple and scallions into a large mixing bowl. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper and toss to coat. Place in the grill pan and cook, turning occasionally, until softened and evenly browned, 7 to 10 minutes. Set aside.
  2. In a small mixing bowl, whisk the zests and juices of the lemon, lime and orange together with the remaining 2 tablespoons olive oil. Add the apricot jam, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix to combine and set aside. 
  3. Meanwhile, slice each chicken breast horizontally to create 2 thin pieces. Pound each piece to 1/2-inch thick and place in a shallow baking dish. Pour the citrus mixture over the chicken and refrigerate for 15 minutes. Remove the chicken from the marinade and lay it flat on a work surface. Sprinkle both sides with salt and pepper. Place 2 to 3 pineapple pieces and 2 scallion pieces in the center of 1 chicken fillet. Wrap the chicken around the pineapple and scallions and secure with toothpicks. Repeat with the remaining chicken, pineapple and scallions to create 4 wraps in total. 
  4. Heat the grill pan over medium-high heat. Grill the chicken wraps, turning 90 degrees every 2 minutes, until evenly browned, 8 to 10 minutes total. Remove from the grill and let cool for 5 minutes. Remove the toothpicks and serve immediately.
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