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Sticky chicken and pineapple lettuce cups

Sticky chicken and pineapple lettuce cups


Lettuce leaves make edible containers for these morish, oriental-style skewers

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1833kj 438kcal
  • Fat
    Med 28%
  • Saturates
    Low 20%
  • Sugar
    Low 28%
  • Salt
    Med 28%

% of adult’s reference intake | Carbohydrates per serving : 28g


  • 8 bamboo skewers
  • 4 tbsp smooth peanut butter
  • 2 tbsp Co-op clear honey
  • 2 tbsp Co-op dark soy sauce
  • 750g Co-op British skinless boneless chicken thighs
  • 250g fresh pineapple chunks
  • 265g Co-op cooked egg noodles
  • One quater small red cabbage, shredded
  • 3 Co-op spring onions, finely sliced
  • 2 red chillies, deseeded and sliced
  • Juice of 1 lime
  • 2 Co-op baby gem lettuces
  • 25g pack coriander, shredded


  1. First, soak the bamboo skewers in water for at least 15 mins to ensure they don’t burn during cooking
  2. Meanwhile, in a small bowl, prepare a marinade by mixing together the peanut butter, honey and 1 tbsp of the soy sauce
  3. Cut the chicken thighs into chunks, about 4cm, then toss in the marinade and thread onto the skewers, alternating with chunks of pineapple
  4. Preheat the grill to its highest setting
  5. Place the chicken skewers onto a baking tray lined with foil
  6. Grill the skewers for 5 mins on each side or until the meat is cooked through
  7. Meanwhile, toss the noodles with the cabbage, spring onion, half the chilli and the remaining soy sauce
  8. Squeeze over the lime juice
  9. Separate the lettuce leaves, top each one with a bundle of noodle salad and a skewer of chicken and pineapple
  10. Finish with the remaining chilli and shredded coriander