Barbecue Chicken Pineapple Wrap Recipes

GRILLED PINEAPPLE TERIYAKI CHICKEN WRAPS

Steps:

• Preheat grill to medium heat. Season chicken breasts with garlic powder, chili powder, and salt and pepper to taste. Grill for 5-8 minutes on each side until chicken is cooked through.
• Assemble wraps by placing a grilled chicken breast, onions, pineapple, and any other desired toppings on each pita. Top with teriyaki sauce and sprinkle with sesame seeds and cilantro if desired. Serve immediately.
• For the homemade teriyaki sauce whisk all ingredients together in a small sauce pan. Stir constantly while bringing to a boil. Boil for 1-2 minutes. Reduce heat and transfer to a heat-safe bowl to serve.

BBQ HAWAIIAN CHICKEN FOIL DINNER PACK

Steps:

• Preheat grill to high heat.
• Drain juice from pineapple slices into a small mixing bowl.
• Whisk in barbecue sauce, minced garlic, and soy sauce; set aside.
• Place 6 pieces of foil (approx. 12"x18") on a clean working surface and spray with nonstick cooking spray.
• Place a chicken breast in the center of each piece of foil.
• Divide pineapple slices, peppers and green onions evenly on top of each chicken breast.
• Season with salt and pepper, to taste.
• Reserve 1/2 cup barbecue pineapple sauce; set aside.
• Drizzle remaining barbecue sauce evenly over foil packs.
• Fold the ends of the foil together and seal open ends closed tightly.
• Place foil packs on the grill and close lid.
• Cook for 15-20 minutes, turning over halfway through, until chicken is cooked through and peppers are tender.
• Carefully open foil packs and serve with reserved barbecue sauce, if desired.

GRILLED PINEAPPLE CHICKEN WRAPS

Steps:

• 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.
• 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.
• 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.
• 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.

BARBECUE CHICKEN & PINEAPPLE WRAP

Steps:

• Spread tortilla with dressing.
• Top with remaining ingredients; roll up.