Chicken Meatball Lettuce Wraps – with Sweet Onion & Pineapple Chutney

I love almost anything wrapped in lettuce with rice. But these Teriyaki Ginger Meatballs by Al Fresco topped with this Sweet Onion & Pineapple Chutney is absolutely one of my FAVORITES. Even better since this dish is semi-homemade it only takes about 10 minutes to prepare. No matter what your cooking expertise may be I recommend this recipe to all! It is a very simple recipe that is sure tothoroughly indulge your taste buds.

Ingredients

• 1 bag of Al Fresco Teriyaki Ginger Meatballs
• 2 cups Jasmine Rice
• 1 3/4 cup water
• 1 head of lettuce
• 1 cup Soy Sauce
• 1/4 cup Brown Sugar
• 3 drops Sesame Seed Oil (1/4 tsp)
• 1 cup Pineapple, chopped
• 1/4 cup Orange or Red Bell Pepper, chopped
• 1 cup Sweet Onion, sliced

Directions

1. Make your cooked rice. I use a rice cooker with 2 cups Jasmine Rice and 1 3/4 cups water.
2. In a large skillet or saute pan, add a dab of olive oil and saute pre-cooked meatballs.
3. Dice and/or chop pineapple, onions and bell peppers. Saute all ingredients with salt, pepper and if needed a teaspoon of white sugar. Add meatballs to the cooked chutney and saute together for 2-3 minutes.
4. In a separate bowl make the teriyaki sauce. Simply mix soy sauce, brown sugar and sesame oil together. Allow all ingredients to merge together well.
5. To serve separate one whole lettuce leaf, scoop about 1/4 cup cooked rice, add 2-3 chicken meatballs with the sweet onion & pineapple chutney mixed together and top with a drizzle of the homemade teriyaki sauce.