Chipotle Pineapple Chicken Lettuce Cups

It's my final recipe of the week and with that I am sharing with you a recipe that can be made smaller as an appetizer (you know some big sports game is coming up in a few weeks), or made large enough to be a main course entrée for lunch or dinner! I love the combination of spicy and sweet. Probably because it reminds me of myself. I won't ramble on too much today because A) it's Friday, and B) you should be making these ASAP.

Chipotle Pineapple Chicken Lettuce Cups

Ingredients:

• 1 lb. raw chicken, cut into 1/2-inch pieces
• 1 head romaine or butter lettuce
• 1 egg, scrambled and chopped
• 2 slices bacon, chopped
• 1 bell pepper, chopped
• 1 cup fresh pineapple, chopped
• 1/4 cup cilantro
• 3 tbsp. chipotle in adobo sauce

In a pan over medium heat, cook the bacon pieces until crispy. Set aside on a paper towel to soak up any excess grease.

Add chopped chicken, chipotle sauce, in the same pan and cook until the chicken is no longer pink, about 5-8 minutes.

Add bell pepper and fresh pineapple. Cook for another 1-2 minutes.

Turn off the heat and add in the cooked bacon, chopped egg and cilantro. Stir and serve in lettuce cups.