• Wash and dry produce. • Drain pineapple. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Core, deseed, and thinly slice green pepper into strips. Trim root end from lettuce; separate leaves.

• 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.

• Divide lettuce leaves between plates. Fill with bean filling, mozzarella, and pineapple salsa. Top with crispy fried onions; serve. Fill with chicken along with bean filling. Chicken is fully cooked when internal temperature reaches 165°.