This recipe is just the bomb. It ticks all the boxes: easy, fast, delicious, and clean. Some of my favorite parts about it are the pineapple that adds sweetness to what would otherwise be a savory dish, and the crunch from the butter lettuce. Yum!
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Let’s get cooking!
The steps:
- First, you’re going to mix the sauce ingredients together, except for the arrowroot starch and water. This has to go in at the end of cooking the sauce.
- Next, you’re going to cook the wrap filling. Start by cooking the ground beef, just until it’s starting to turn brown. It will continue to cook when you add the pineapple and onion, so you don’t want it too brown before you add those. You’re going to add about 1/2 Tbsp of salt to the beef.
- The diced pineapple and chopped onion are now going to be added to the pan with the ground beef. These should be diced pretty small so that they don’t overwhelm the size of the ground beef chunks.
- Next, add the minced garlic and ginger to the pan and stir and cook for a minute or two, or until the garlic and ginger become fragrant.
- Right after you mix the garlic and ginger in with the beef, you’re going to make your sauce. Add the sauce mixture that you made earlier to a small pot and heat on medium-high, until it starts a low boil.
- Let it boil for 2 minutes, stirring occasionally.
- While that’s boiling, mix your arrowroot starch and water together to make a little slurry.
- Turn the heat off for the small pot, add the arrowroot slurry, and stir it in until the sauce thickens.
- Once the meat and pineapple mixture has cooked, you’re ready to assemble the wraps.
- Spoon some filling into individual pieces of the butter lettuce, then top with shredded carrots, cilantro, and more lime. Yum!
Substitutions:
- You can sub soy sauce for coconut aminos. If it’s not low sodium, omit the salt from the sauce.
- For the fresh garlic and ginger, you can opt for ground.
- Corn starch can be used instead of arrowroot starch.
- Ground turkey, chicken, or pork can be used in place of ground beef.
- Romaine can be used in place of butter lettuce.
- Toppings are optional, but if you tolerate nuts, chopped cashews would be a great addition to this dish.
Recommended kitchen items:
- Stainless steel mixing bowls. This set is awesome, because it has a non-slip bottom and lids for each bowl.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Garlic press. Oh man, I love this thing. No more fiddling with garlic cloves, you just smash them instead.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Pineapple Beef Lettuce Wraps
(AIP, Paleo, Whole30, Keto, GF, DF, Soy-free, Nut-free)
Ingredients
Sauce
- ¼ cup coconut aminos or soy sauce
- 1 lime juiced
- ¼ tsp ground ginger
- ¼ tsp sea salt
- 1 tsp arrowroot starch
- 1 tsp water
Filling
- 1-2 Tbsp extra virgin olive oil
- 1 lbs ground beef
- 1½ tsp sea salt or to taste
- 4 cloves garlic minced
- ½ Tbsp fresh ginger finely grated
- ½ yellow onion chopped
- 2 cups pineapple diced small
Wraps
- 1 head butter lettuce separated
- shredded carrots for topping
- cilantro for topping
- extra limes for topping (optional)
Instructions
- Mix all sauce ingredients, except for arrowroot starch and water, in a small bowl and set aside.
- Heat a large skillet on the stove, add oil, and then ground beef. Break the beef into small chunks and let cook.
- When the beef is mostly cooked, but not all the way, add salt and mix to combine.
- Next, add the onion and pineapple to the ground beef and cook until soft.
- Next, add the minced garlic and ginger to the pan and stir and cook for a minute or two, or until the garlic and ginger become fragrant.
- While the filling is cooking, pour the sauce mixture into a small saucepan and heat over medium-high heat.
- Let the sauce come to a light boil, then simmer for about 2 minutes. Then turn the heat off on the stove.
- Mix the arrowroot starch and water in a small bowl and then pour into the sauce.
- Stir for a minute or two, or until the sauce thickens.
- Serve the meat and pineapple filling in individual lettuce leaves and top with the sauce, shredded carrots, cilantro, and extra lime. Enjoy!
