Teriyaki Pineapple Meatball Lettuce Wraps
This post is sponsored by Aidells® but all opinions and satisfied boy diners are mine alone!
If you’d try to take a photo of our family, most days it would be an action shot, with blur around the edges. My three boys keep things hopping around here! Add school, music lessons and sports to my busy work schedule and you’ll get an idea of our constant comings and goings.
Like a lot of busy moms, I’m always looking for healthy ways to feed my guys. And of course it’s got to taste good. We are frequent fliers at our local Meijer’s store because they have a super variety of products and a lot of great produce. On a recent trip I picked up some Aidells® Teriyaki and Pineapple Meatballs to use in my lettuce wraps-yummy! The chicken meatballs are slightly sweetened with ginger and bits of pineapple. The fresh veggies in this recipe add a lot of great flavor—and I love the way the colors look. It’s a tasty dish that’s special enough for company, too.
Have you ever tried Aidells® meatballs or sausages? They offer lots of different flavors and the sausages and meatballs are fully cooked. That means busy moms can heat them on the stove or in the oven or, like I did with this dish, on the grill.
- 1 package Aidells® Teriyaki Pineapple Meatballs
- 1 cup grated carrots
- 1 cup fresh pineapple chunks
- 2 green onions
- 1 red bell pepper
- ½ cup slivered almonds
- 1 head iceberg or butter lettuce
- 2 T soy sauce
- ¼ cup rice vinegar
- ½ cup canola oil
- ¼ t grated ginger
- 1 clove of garlic
- 1/8 t sesame oil
- 2 T honey
- 1/2 t red pepper flakes
- Skewer pineapple and meatballs. On a preheated grill over medium heat, cook pineapple and meatballs for 2-3 minutes on each side.
- In a skillet, toast almonds over medium heat for 3-4 minutes, stirring occasionally to keep them from burning.
- Julienne red peppers and cut strips into thirds so they are close in size to the shredded carrots.
- When pineapple is finished, cut into small pieces and add to a bowl with carrots, red peppers, chopped green onion and toasted almonds.
- For the dressing, combine all dressing ingredients in a jar and shake until combined. Pour dressing over pineapple mixture.
- Chop the bottom off of a head of iceberg lettuce and rinse and dry leaves. Scoop salad and meatballs onto a leaf of lettuce and roll up.
This is a sponsored conversation written by me on behalf of Tyson. The opinions and text are all mine.
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