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Sausage Pineapple Lettuce Wraps

 Sausage Pineapple Lettuce Wraps
A delicious mix of sweet, spicy, tangy and crunchy. Pineapple is the surprise in these wraps you’ll want to fix again. —Aysha Schurman, Ammon, Idaho
30 ServingsPrep/Total Time: 30 min.


  • 1 can (8 ounces) crushed pineapple
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1 pound Johnsonville® Hot Ground Sausage
  • 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
  • 30 Bibb or Boston lettuce leaves
  • 30 pineapple chunks (about 2 cups)
  • 1 tablespoon sesame seeds, toasted
  • Teriyaki sauce, optional


  • Drain pineapple, reserving 3 tablespoons juice. In a small bowl,
  • combine the soy sauce, vinegar, cornstarch, garlic, ginger, pepper
  • and reserved pineapple juice; set aside.
  • In a large skillet, cook sausage over medium heat until no longer
  • pink; drain. Stir in water chestnuts and crushed pineapple.
  • Gradually stir in soy sauce mixture. Bring to a boil; cook and stir
  • for 2 minutes or until thickened.
  • Place about 2 tablespoons sausage mixture on each lettuce leaf; fold

2 of 2

Sausage Pineapple Lettuce Wraps (continued)

Directions (continued)

  • lettuce over filling. Top with a pineapple chunk; secure with a
  • toothpick. Sprinkle with sesame seeds and serve with teriyaki sauce
  • if desired. Yield: 2-1/2 dozen.
Nutritional Facts: 1 lettuce wrap (calculated without sauce) equals 50 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 188 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer