Hawaiian Meatball Lettuce Wraps with Spicy Coconut Milk Dressing

by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4

Light and refreshing lettuce wraps with meatballs, fresh fruit and a spicy coconut dressing.

Ingredients:

Meatball Lettuce Wraps:

1 small pineapple, cut into spears

2 (12-ounce) packages Aidells® Teriyaki & Pineapple Meatballs

1 (15-ounce) can mandarin oranges, drained

2 green onions, diced

¼ cup chow mein noodles or chopped macadamia nuts

1 head butter lettuce, washed and dried

Spicy Coconut Milk Dressing:

1-2 limes, juiced and zested

1 tablespoon rice wine vinegar

½ cup coconut milk

½ tablespoon sugar or honey

¼ teaspoon crushed red pepper flakes

Directions:

To make lettuce wraps: Preheat an indoor pan or outdoor grill to medium high heat and lightly oil grill grate. Grill pineapple spears for 2 to 3 minutes per side, or until heated through and grill marks appear. Set aside to cool slightly. Once cool enough to handle, dice pineapple spears into bite sized pieces and set aside for lettuce wraps.

Meanwhile, cook meatballs according to package directions; cooking until heated through.

To make dressing: In a small bowl, whisk together lime juice and zest, rice wine vinegar, coconut milk, sugar and crushed red pepper flakes.

Assemble the lettuce wraps by topping each leaf of lettuce with 2-3 cooked meatballs and then desired amount of grilled pineapple, mandarin oranges, green onions, chow mein noodles (or macadamia nuts, if using) and a drizzle of Spicy Coconut Milk Dressing.