Teriyaki Pineapple Chicken Lettuce Cups 

Approx: 4 Servings 

INGREDIENTS

• 1 tablespoons olive oil
• 4 small garlic clove(s), finely chopped
• 1 teaspoon hot chili sauce
• 1 head iceberg lettuce, stems cut and leaves separated
• 1/4 cup green onion(s), finely chopped
• 1/2 cup Shredded Carrots
• ½ cup Shredded Cabbage 
• 20 oz Crushed Pineapple (fresh ideal) 
• 1 teaspoon ground black pepper
• 1 pound ground chicken
• 1/2 cup teriyaki sauce (see recipe for low sugar) 
• 1/4 cup rice vinegar
• 2 tablespoons less sodium soy sauce
• 1 tablespoon sesame oil

INSTRUCTIONS

1. Heat oil in large skillet and saute garlic and carrots for 3 to 5 minutes, or until carrots are tender.  Add crushed pineapple and saute for an additional 3 minutes.  Remove carrot mixture to a bowl; cook chicken in skillet for 10 minutes or until no longer pink and crumbling into small pieces.  Season with pepper; drain well.
2. Mix together teriyaki sauce, vinegar, soy sauce, sesame oil and hot chili sauce.  Stir into ground chicken.  Simmer for 5 minutes to allow liquid to reduce and then add the carrot pineapple mixture back to the pan.  Stir until well combined.
3. Spoon chicken mixture into lettuce leaves and garnish with green onions and chopped peanuts.  Roll and enjoy.

Low Sugar Teriyaki  Sauce

INGREDIENTS

• 4 tbsp (4 tbsp) organic tamari soy sauce (or coconut aminos, liquid aminos (in same amount))
• 0.8 tbsp (0.8 tbsp) Lakanto maple syrup (or fiber syrup)
• 0.8 cloves (0.8 cloves) garlic
• 0.4 tbsp (0.4 tbsp) ginger (grated)
• 0.1 tsp (0.1 tsp) xanthan gum (or guar gum, arrowroot, tapioca)

INSTRUCTIONS

1. Mince the garlic and grate the ginger.
2. Place all of the ingredients except the xanthan gum in a frying pan and put to boil.  
3. Once the Lakanto Golden sweetener has melted and the sauce is bubbling, sprinkle in the xanthan gum.  
4. Stir until the sauce has thickened. This should take 1-2 minutes.  Immediately turn off the heat.