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Sausage Pineapple Lettuce Wraps

A delicious mix of sweet, spicy, tangy and crunchy. Pineapple is the surprise in these wraps you’ll want to fix again. —Aysha Schurman, Ammon, Idaho
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2-1/2 dozen


  • 1 can (8 ounces) crushed pineapple
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1 pound bulk spicy pork sausage
  • 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
  • 30 Bibb or Boston lettuce leaves
  • 30 pineapple chunks (about 2 cups)
  • 1 tablespoon sesame seeds, toasted
  • Teriyaki sauce, optional


  • Drain pineapple, reserving 3 tablespoons juice. In a small bowl, combine the soy sauce, vinegar, cornstarch, garlic, ginger, pepper and reserved pineapple juice; set aside.
  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water chestnuts and crushed pineapple. Gradually stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Place about 2 tablespoons sausage mixture on each lettuce leaf; fold lettuce over filling. Top with a pineapple chunk; secure with a toothpick. Sprinkle with sesame seeds and serve with teriyaki sauce if desired.
Nutrition Facts
1 lettuce wrap (calculated without teriyaki sauce): 50 calories, 3g fat (1g saturated fat), 5mg cholesterol, 188mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch.

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