Pineapple Chicken Lettuce Cups

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic, finely chopped
• 1/2 cup coarsely shredded DOLE® Carrots
• 1 1/2 cups DOLE Tropical Gold® Pineapple, diced
• 1 teaspoon ground black pepper
• 1 pound ground chicken
• 1/2 cup teriyaki sauce
• 1/4 cup rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon hot chili sauce
• 1 head iceberg lettuce, stems cut and leaves separated
• 1/4 cup green onion, finely chopped
• 1/4 cup chopped peanuts, toasted (optional)

Directions

1. Heat oil in large skillet and saute garlic and carrots for 3 to 5 minutes, or until carrots are tender. Add pineapple and saute for an additional 3 minutes. Remove carrot mixture to a bowl; cook chicken in skillet for 10 minutes or until no longer pink and crumbling into small pieces. Season with pepper; drain well.
2. Mix together teriyaki sauce, vinegar, soy sauce, sesame oil and hot chili sauce. Stir into ground chicken. Allow liquid to reduce by low simmer for 5 minutes, and then add the carrot pineapple mixture back to the pan. Stir until well combined.
3. Spoon chicken mixture into lettuce leaves and garnish with green onions and chopped peanuts. Roll and enjoy.