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For the BBQ Sauce: Combine all sauce ingredients into a pot and bring to a boil on high heat, stirring constantly.
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Boil for 1 minute.
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Reduce heat to medium low and simmer until sauce is thick and reduced, about 1 hour.
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Make sure to stir the sauce every so often.
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For the chicken: While sauce cooks, bring a large pot of salted water to a boil.
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Add the chicken and boil until it is no longer pink inside, about 1015 minutes.
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For the filling: While the chicken boils, spray a grill pan with cooking spray and heat it on high heat.
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Add sliced peppers and cook until charred, stirring occasionally.
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Transfer to a small plate.
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Once the pepper is cooked, add corn to the hot grill pan and cook until charred, which only takes about 1 minute.
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Transfer to a small bowl.
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In a separate medium bowl, stir together grated carrots, cilantro and green onion.
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Squeeze lime into the mixture, along with a pinch of salt, and stir until combined.
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Transfer the cooled chicken to a cutting board and shred with two forks.
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Place the chicken into a small bowl.
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Place the pineapple into a separate small bowl.
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Prepare you work station by laying out a damp tea towel and placing all the ingredients around, so youre ready to work quickly once you get rolling.
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Fill a large rimmed plate with warm water, and add it to your station.
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To assemble, submerge one rice paper wrap into the warm water until its soft and pliable, about 30-45 seconds.
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Gently transfer it to your damp towel-covered work station and lay it out flat.
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Place one lettuce leaf in the center of the wrap, leaving a perimeter of space around the leaf so you can roll it later.
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Lay 2 pieces of pepper in a line on top of the lettuce.
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You want the line going horizontally across the roll, not vertically.
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Spread 2 heaping tablespoons of the carrot mixture, then 1 tablespoon of the corn mixture on top of the pepper.
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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).
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Roll the wraps by folding the bottom of the wrapper over the filling.
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Then hold the whole thing firmly in place and fold in the sides.
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Hold all the folds in place and roll the whole thing horizontally, from bottom to top, keeping it all tight and tucked in.
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Repeat with remaining wraps.
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Serve with the BBQ sauce to dip and devour.
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Notes 1.
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If you dont like spice, add 1 teaspoon Sriracha and then taste the sauce once its done cooking, and add the additional teaspoon if you want.
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2.
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Make sure to cut the hard centers of the leaves out, which basically means you will be cutting each leaf in two.
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This makes it easier to roll.
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Also, if the leaves are really large, trim them down a bit.
