Spicy Thai-Style Pineapple Wraps

by Monica Bennion on June 25, 2012

A simple, no-cook recipe to serve up along with our easy-going and delicious One Last Kiss White Blend

Juice of 2 limes (about 1/4 cup)
2 tsp. sugar
2 tsp. chile paste, such as sambal oelek
2 tsp. fish sauce
2 cups roasted peanuts or cashews, roughly chopped
2/3 cup roughly chopped fresh cilantro (leaves and stems)
12 Bibb lettuce leaves (about 1 head)
Half a medium fresh pineapple, peeled, cored and cut into bite-size chunks (about 3 cups)
Kosher salt

Whisk the lime juice, sugar, chile paste and fish sauce in a bowl until the sugar dissolves.  Add the peanuts and cilantro and stir until evenly dressed with the sauce.

When ready to serve, arrange the lettuce leaves on a large platter.  Put about 1/4 cup of pineapple in each leaf and season with salt to taste.  Top the pineapple with the nut mixture.  Serve, letting your guests wrap (or fold) each lettuce leaf to enclose the filling.

Recipe courtesy of “Food Network Kitchens Get Grilling”

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