BBQ Black Bean & Chicken Lettuce Wraps

• In a small bowl, combine drained pineapple, minced onion, and half the vinegar (all for 4 servings). Season with salt and pepper.

Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until slightly softened, 3-5 minutes. • Meanwhile, drain beans. Once veggies are slightly softened, push to one side of pan; add beans and BBQ sauce to empty side. Mash half the beans using a potato masher or fork until creamy. • Stir beans and veggies to combine. Add a splash of water and season with salt and pepper. Cook, stirring, until sauce has thickened and veggies are tender, 2-3 minutes more.

Use pan used for chicken here.