Fresh, tangy, and just the right amount of sweet, these BBQ Chicken Summer Rolls are the perfect no-fuss meal for warm summer days!
I’ll never forget the first time I swapped out my usual weeknight salad for summer rolls—it was a sweltering July evening, and I just couldn’t bring myself to turn on the oven. I had leftover grilled chicken in the fridge, a random assortment of veggies, and a few rice papers tucked away in the pantry. What came together felt less like a recipe and more like a summer miracle—cool, crunchy, handheld bites that were equal parts filling and fun to eat!
What makes these BBQ chicken summer rolls so special is the delightful flavor mash-up. Pineapple-spiked BBQ sauce gives the dish a smoky-sweet kick, which is balanced with the fresh crunch of bell peppers, carrots, and green onion. Juicy pineapple chunks add a burst of tropical brightness, while fresh cilantro and lime juice keep everything zippy and refreshing. These BBQ chicken summer rolls are comfort food meets summer picnic, all wrapped in a light rice paper roll.
This recipe is endlessly adaptable, bursting with flavor, and feels a little more special than your average weeknight dinner. These BBQ chicken summer rolls work well for busy weeks or casual entertaining. Whether you’re making a solo batch for meal prep or setting up a DIY summer roll bar for friends, these rolls are proof positive that healthy doesn’t have to mean boring.
Taking a deeper look at the pineapple
Beyond being the ultimate poolside snack, did you know that the pineapple also has a fascinating history? This fruit was originally native to South America, and indigenous peoples in this region cultivated pineapples long before they later caught the attention of European explorers. After the pineapple was imported to Europe, this fruit quickly became a symbol of luxury and hospitality. Wealthy households in the region would even rent pineapples for table centerpieces to impress their guests! These days, you don’t have to be royalty to enjoy the magic of this tropical fruit. Pineapple makes its appearance in classic dishes all over the world. In Southeast Asia, it’s often tossed into curries or stir-fries for a burst of citrus that balances out rich sauces. In Mexico, pineapples make their appearance in countless sauces and marinades. In the United States, pineapple has become a staple ingredient in backyard grilling. And, of course, no tropical-inspired cocktail would be complete without a dash of pineapple juice. Wherever you go, this famous fruit has a way of making any dish feel just a bit more joyful.
How do I store leftovers?
One of the best things about this dish is how easy it is to make ahead of time and store! Before storing your summer rolls, I recommend wrapping each roll individually in plastic wrap or parchment paper. This will help prevent the rice papers from sticking to each other during storage. Place your wrapped summer rolls in an airtight container and store in the fridge for up to 2 days. You can store your homemade BBQ sauce in a sealed jar in the fridge for up to 1 week.
Serving suggestions
These BBQ chicken summer rolls are great on their own, but they also pair well with a wide range of other dishes. If you’re serving these rolls as part of a bigger spread, I recommend pairing them with a bright, fresh salad. Try this Apple-Cranberry-Walnut Salad or this Strawberry Salad. You could also serve your chicken summer rolls with this Quinoa Rice or this refreshing Orange Rice. To complement the pineapple in your summer rolls, you could also pair this dish with Fruit Kabobs or this Watermelon Fruit Salad.
Ingredients
For The BBQ Sauce:
- 1 cup tomato sauce
- 1/2 cup pineapple juice
- 1/2 cup water
- 1/4 cup coconut sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon fresh garlic minced
- 1 tablespoon tomato paste
- 1/2 tablespoon Worcestershire sauce
- 2 teaspoons sriracha chili sauce
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon Hickory liquid smoke
- 1 pinch black pepper
For The Rolls:
- 4 ounces chicken breast
- 1 medium red bell pepper thinly sliced
- 1/2 cup corn thawed if frozen
- 1 cup carrot grated, about 2 medium carrots
- 1/2 cup fresh cilantro roughly chopped
- 1/4 cup green onion plus 2 tablespoons, sliced
- Juice from small lime
- Salt to taste
- 1 cup pineapple chunks
- 2 small head Boston lettuces separated into leaves
- 8 rice paper wrappers
Instructions
For The BBQ Sauce:
- Combine all sauce ingredients into a pot and bring to a boil on high heat, stirring constantly. Boil for 1 minute. Then reduce the heat to medium low and simmer until the sauce is thick and reduced, about 1 hour. Make sure to stir the sauce every so often.
To Cook The Chicken:
- While the sauce cooks, bring a large pot of salted water to a boil. Add in the chicken and boil until it is no longer pink inside, about 10-15 minutes.
- While the chicken boils, spray a grill pan with cooking spray and heat it on high heat. Add in the sliced peppers and cook until charred, stirring occasionally. Transfer to a small plate.
- Once the pepper is cooked, add the corn into the hot grill pan and cook until charred, which only takes about 1 minute. Transfer to a small bowl.
For The Filling:
- In a separate medium bowl, stir together the grated carrots, cilantro, and green onion. Squeeze the lime into the mixture, along with a pinch of salt, and stir until combined.
- Transfer the cooled chicken to a cutting board and shred with two forks. Place the chicken into a small bowl. Place the pineapple into a small bowl.
- Prepare your workstation by laying out a damp tea towel and placing all the ingredients around, so you’re ready to work quickly once you get rolling. Fill a large, rimmed plate with warm water and place it at your station.
To Assemble:
- Submerge one rice paper wrap into the warm water until it’s soft and pliable, about 30-45 seconds. Gently transfer it to your damp towel-covered workstation and lay it out flat.
- Place one lettuce leaf in the center of the wrap, leaving a perimeter of space around the leaf so you can roll it later.
- Lay 2 pieces of pepper in a line on top of the lettuce.
- Spread 2 heaping tablespoons of the carrot mixture, then 1 tablespoon of the corn mixture on top of the pepper. Spread 1 tablespoon of shredded chicken on top of the veggies and line 3 pineapple chunks on the side of the chicken (not on top of it).
- Roll the wraps by folding one side of the wrapper over the filling. Then, hold the whole thing firmly in place, and fold in the top and bottom. Then, hold all the folds in place and roll the whole thing horizontally, keeping it all tight and tucked in. Repeat with remaining wraps.
- Serve with the BBQ sauce to dip and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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