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
Sausage Pineapple Lettuce Wraps
Sausage Pineapple Lettuce Wraps
Prep Time
20 min
Cook Time
10 min
Yield
2-1/2 dozen
Ingredients
- 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 bulk spicy pork 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
Directions
- 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 lettuce over filling. Top with a pineapple chunk; secure with a toothpick. Sprinkle with sesame seeds and serve with teriyaki sauce if desired.
Nutrition Facts
1 lettuce wrap (calculated without teriyaki sauce): 50 calories, 3g fat (1g saturated fat), 5mg cholesterol, 188mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch.
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