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5 from 2 votes

Hawaiian Chicken Lettuce Wraps

These Hawaiian Chicken Lettuce Wraps are the perfect sweet and savory wrap that has a chicken breast drenched in homemade BBQ sauce, grilled pineapples, red onions and ranch coleslaw.

Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer, Main Dish
Servings: 4 servings
Author: Ashley McCrary


Hawaiian Chicken Lettuce Wrap

  • 4 chicken breast
  • 4 pineapple slices grilled
  • 4 large red onion slices
  • 4 tbsp BBQ Sauce
  • 8 butter lettuce leaves
  • 3 cups coleslaw mix
  • 1/4 cup homemade ranch
  • splash of rice vinegar

BBQ Sauce

  • 8 oz can tomato sauce
  • 6 oz can tomato paste
  • 7 dates for Keto, sub 1 1/2 tbsp of Monk Fruit Syrup
  • 2 tbsp apple cider vinegar
  • 1/3 cup coocnut aminos
  • 1/4 cup balsamic vinegar
  • 1 tbsp Dijon Mustard I use Annies
  • 1 1/2 tbsp chili powder
  • 1 tsp onion powder
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper


Chicken Wraps

  • Heat a skillet over medium/high heat and preheat oven to 425F
  • Add a 1 tbsp of olive or avocado oil to the skillet. Add the 4 chicken breast to the skillet and cook 4 minutes on each side then transfer the skillet to the oven and cook for an additional 10 minutes or until the internal temperature is 165 F.
  • Add the 4 pineapple slices to a skillet or a grill. Heat until tender or until desired.
  • In a medium bowl add the coleslaw mix along with the ranch dressing and mix together with a spoon.
  • Clean lettuce and slice the red onion. Coat each chicken breast with the homemade BBQ sauce.
  • Begin assembling the lettuce wraps be starting with a lettuce cup on the bottom and building with the chicken breast, ranch coleslaw, grilled pineapple, and the red onion. Top everything with another lettuce cup. You can also wrap each chicken wrap in parchment paper to hold everything together.

BBQ Sauce

  • Add all the ingredients to a blender and turn on high speed and mix together for 30 seconds. Transfer BBQ sauce to a sauce pan and heat over low heat until warm (not boiling)
  • Transfer to a mason jar and store in the fridge for up to 4 weeks.

Ranch Coleslaw

  • To a medium bowl add the coleslaw mix along with 1/4 cup ranch and a splash of white rice vinegar. Mix together with a spoon until well combined.


Click here for my ranch recipe