Ingredients
Ingredients
- 1 cup large pineapple chunks (grilled and then diced)
- 1 cup diced jicama (in lime juice)
- 1 lbs ground chicken (99% fat free)
- 1 bunch washed scallions
- 4 radish
- 1/2 cup washed and chopped cilantro
- 1/2 cup lime juice
- 1 tsp cumin
- 1 tsp 5 spice
- 1 tsp red pepper flakes ( optional )
- 1 tbsp sesame oil
- 1 bunch fresh mint
- 1 lime + 1/4 cup fresh lime juice
- 1 head of cleaned and washed butter lettuce
Directions
- Create an assembly line of ingredients! Place the butter lettuce cups on a nice white plate, at the beginning of the assembly line. Fresh mint leaves at the end of the line to top each lettuce cup!
- Heat your grill to high. Spray lightly with olive oil non stick spray and place pineapple & scallions on the grill. Be sure to keep an eye on the scallions as you’ll want to remove them when charred on one side, about a minute. Roughly chop and set aside. Turn the pineapple regularly until charred all over. About 5 minutes. Set aside. When cool enough, cut into a small bite size dice and place in the same bowl as the scallions.
- Dice the pre peeled jicama + slice the radishes in half and then into thin moon shapes with a mandolin or with a knife, place together in a medium family-style bowl with lime juice, freshly chopped cilantro & a pinch of salt, and set next to the grilled pineapple.
- In a medium size pan, sauté the ground chicken using olive oil spray. Add the cumin, 5 spice, red pepper flakes, salt and pepper. Cook through, turn off heat and add the sesame oil. Place mixture in a family-style bowl, and place between the jicama and pineapple bowls.
- To Assemble, place two lettuce cups on your plate. Scoop a spoonful of smoky ground chicken in each cup, another spoonful of grilled pineapple/scallions, top with a small pinch of the jicama + radish salsa and fresh mint.
- Serve with a lime wedge on the side and enjoy!