Ingredients
1 can (8 ounces) crushed pineapple1/4 cup soy sauce1 tablespoon rice vinegar1 teaspoon cornstarch1 garlic clove, minced1/2 teaspoon ground ginger1/2 teaspoon pepper1 pound bulk spicy pork sausage1 can (8 ounces) sliced water chestnuts, drained and finely chopped30 Bibb or Boston lettuce leaves30 pineapple chunks (about 2 cups)1 tablespoon sesame seeds, toastedTeriyaki sauce, optional
Preparation
Drain pineapple, reserving 3 tablespoons juice. In a small bowl, combine the soy sauce, vinegar, cornstarch, garlic, ginger, pepper and reserved pineapple juice; set aside.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water chestnuts and crushed pineapple. Gradually stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Place about 2 tablespoons sausage mixture on each lettuce leaf; fold lettuce over filling. Top with a pineapple chunk; secure with a toothpick. Sprinkle with sesame seeds and serve with teriyaki sauce if desired.
