BBQ Black Bean & Mozz Lettuce Wraps with Pineapple Salsa & Crispy Onions

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.