Shredded chicken, diced red bell peppers, and diced pineapples cooked in a sweet and savory teriyaki sauce then wrapped in rainbow chard. These pineapple chicken teriyaki Swiss chard wraps are delicious and perfect as an appetizer or meal.
Happy Sunday!
Okay, let’s be real. I am ridiculously terrible at taking photos of wraps. While these pineapple chicken teriyaki Swiss chard wraps are so delicious, I have to say that my photos could not do them justice. Not to mention that with all the gloominess and rain we’ve been experiencing lately, I swear, it feels like the sun sets at 2:00pm instead of after 5pm. Which means I can’t rely on my source of light unless I start cooking when the sun rises.
Um, no. I think my family would kill me for making so much noise at dawn. lol.
So we’re just going to have to deal with low lighting photos for a couple more months.
But seriously, this chard wrap is one of my favorites right now!
Remember how I mentioned last week that Angie from Fiesta Friday is hosting a healthy recipe challenge with prizes? Basically, you have to create a healthy recipe that includes two things: pineapples and leafy greens. Doesn’t sound too hard, right?
So this was my answer to the challenge.
Will you enter the challenge? I would love to see what you come up with!
These pineapple chicken teriyaki Swiss chard wraps are filled with shredded chicken, red bell peppers, and pineapples, which are then tossed in an easy to make teriyaki sauce. Roll them up in large Swiss chard leaves, and you’re all set. You don’t need any extra dipping sauce because it’s already so flavorful. But if you like, you can always use your favorite.
I had peanut coconut sauce on the side, which also weren’t photogenic. Brown foods = not photogenic. They’ll make it into the 2017 recipe fails in like, 11 months.
In a medium sized skillet, add olive oil and allow it to heat for a minute. Then add diced red bell peppers and pineapples. Cook for several minutes until soft and tender.
In a small bowl, whisk together soy sauce, corn starch, sugar, and mirin until combined. Slowly pour the sauce into the skillet. Allow the sauce to simmer until thickened and the red bell peppers and pineapples are coated. Add shredded chicken and toss until the chicken is lightly coated with the teriyaki sauce.
I used leftover chicken since it’s a lot easier. But you can cook your chicken however you like and then toss it in with the pineapple and red bell peppers. I don’t always like cooking chicken with everything else because chicken, especially chicken breast, can easily become overcook and dry. So I make chicken separately and add it in at the end.
Allow the pineapple chicken teriyaki to cool before spooning them onto about 6-8 large Swiss chard leaves. I used rainbow chards and removed the stems.
Serve these pineapple chicken teriyaki Swiss chard wraps as appetizers or as a meal.
Enjoy!
- ½ large red bell pepper, diced
- ⅓ cup diced pineapples
- 2 cups shredded cooked chicken
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 6-8 large Swiss chard leaves
- Basil for garnish
- In a medium sized skillet, add olive oil and allow it to heat for a minute. Then add diced red bell peppers and pineapples. Cook for several minutes until soft and tender.
- In a small bowl, whisk together soy sauce, corn starch, sugar, and mirin until combined. Slowly pour the sauce into the skillet. Allow the sauce to simmer until thickened and the red bell peppers and pineapples are coated. Add shredded chicken and toss until the chicken is lightly coated with the teriyaki sauce.
- Allow the pineapple chicken teriyaki to cool before spooning them onto about 6-8 large Swiss chard leaves with stems removed.
- Serve these pineapple chicken teriyaki Swiss chard wraps as appetizers or as a meal.
I think your photos are gorgeous! And your use of those beautiful chard leaves is brilliant! Wonderful recipe, Andrea! So fresh and colorful. I can eat this everyday! 👍👍
If you were close, I’d have you run one or two of these right over.
I adore pineapple in everything and anything – and your photos are always amazing! Can’t wait to try, recipe looks delicious!
Looks wonderful! So healthy and colorful too 🙂
I almost dread visiting your blog because it always makes me hungry! You have an eye for photographing food.
Awesome recipe, Andrea! They are so colourful and healthy! Also, I can totally sympathize with the low lighting situation. I have taken to lighting with my Lowel lamps. I don’t like them as much, but there is no sun when I come home from work! Great entry! 😀
Forgive me, but what is mirin?
If I am remembering correctly, it is a Japanese cooking wine. You can find it in most grocery stores or Asian markets.
I found a solution to the lighting issue – have someone stand off to the side and direct their phone torch onto the plate. I had a problem where my shadow would fall across the plate and the phone torch was way better than standing in weird postures to get the shot.
Thanks for the tip!
Your photos are not bad at all! I agree, natural light is the best and I did used to swear by a low ISO too. But I have recently taken photos around dusk just as the sun is setting and as a test I went from my usual 100-200 to 3200-6400 and have been suprised at the result – they pick up enough lighting with the blinds up and inside lights off. So after that I am now happier to take later than I usually would and leave the inside lights off. But I do know there are places in the world where dusk is at 4 so apologies if this is the case where you live
The sun just sets earlier in the winter, which makes it a little more difficult to take photos =)
These look delicious! Even with your lighting, I can’t wait to try this recipe.