Rainbow Thai Chicken Lettuce Wraps

Directions

1. 1
   Mix together the ingredients from the red curry grilled chicken, and place the chicken in the fridge to marinate for at least 1 hour or overnight.To make the pineapple slices, cut out the core, then slice into 5 - " rounds. Evenly brush the oil over both sides and set the pineapple aside.To make the 'peanut' sauce, combine the nut/seed butter of your choice with the maple syrup, chili paste, and coconut milk in a small saucepan over medium heat. Stir just until the mixture combines, then remove it from the heat and whisk in the lime juice, sea salt to taste, and water.
2. 2
   Place the peanut sauce in an airtight container or squeeze bottle. If you're not using it right way, it can be refrigerated for up to 1 week.Prep all the veggies for the lettuce wraps, then preheat the grill over medium high heat until a steady temperature of 350-400F is reached.Then place the marinated chicken and oil brushed pineapple on the grill. Grill the pineapple for about 5 minutes per side, or until grill marks appear and it caramelizes. When the pineapple is done, remove it from the grill and set it aside to cool a bit.Grill the chicken for about 6-8 minutes per side, or until completely done and no longer pink in the center.
3. 3
   Remove the chicken from the grill and when it's cool enough to handle thinly slice it and cut the pineapple into bite sized chunks.
4. 4
   Serve the grilled chicken slices with the pineapple, all the veggies/lettuce leaves, and the 'peanut' sauce.