These Rainbow Thai Chicken Lettuce Wraps are a lighter super flavorful meal that won't leave you hungry! They're packed with veggies and the red curry flavor on the chicken makes these something you'll come back to over and over again. Add a drizzle of peanut sauce and you'll quickly see why these are a favorite, plus they're gluten free and dairy free as well.
Mix together the curry paste, garlic, and fish sauce until smooth. Add the chicken and turn it to evenly coat with the marinade. Cover and marinate the chicken 1 hour or overnight in the refrigerator.
To make the 'peanut' sauce, combine the nut/seed butter of your choice with the maple syrup, chili paste, and coconut milk in a small saucepan over medium heat.
Stir just until the mixture combines, then remove it from the heat and whisk in the lime juice, sea salt to taste, and water as necessary to get the right consistency. Place the peanut sauce in an airtight container or squeeze bottle. If you're not using it right way, it can be refrigerated for up to 1 week.
To make the pineapple slices, cut out the core, then slice into 5 - 1/2" rounds. Evenly brush the oil over both sides and set the pineapple aside.
Prep all the veggies for the lettuce wraps, then preheat the grill over medium high heat until a steady temperature of 350º-400ºF is reached.
Then place the marinated chicken and oil brushed pineapple on the grill. Grill the pineapple for about 5 minutes per side, or until grill marks appear and it caramelizes. When the pineapple is done, remove it from the grill and set it aside to cool a bit.
Grill the chicken for about 6-8 minutes per side, or until completely done and no longer pink in the center.
Remove the chicken from the grill and when it's cool enough to handle thinly slice it and cut the pineapple into bite sized chunks.
Serve the grilled chicken slices with the pineapple, all the veggies/lettuce leaves, and the 'peanut' sauce.
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Notes
You can use cashew butter, almond butter, or sunflower seed butter in place of the peanut butter.