Meal Kit

Chicken with Charred Pineapple Salsa

with warm black beans and rice

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 6 oz. Frozen Pineapple
  • ¾ cup Jasmine Rice
  • 1 Red Fresno Chile
  • ¼ oz. Cilantro
  • 1 Lime
  • 4 oz. Grape Tomatoes
  • 15½ oz. Black Beans
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 oz. Queso Fresco

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Char the Pineapple

    Place a medium non-stick pan over high heat. Add 1 tsp. olive oil and pineapple chunks to hot pan. Stir often until charred, 3-4 minutes. Transfer to a plate and allow to cool. Wipe pan clean and reserve.

  2. 2

    Make the Rice

    Bring a small pot with 1½ cup water and rice to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner, fluff rice, and keep covered. While rice cooks, stem and mince Fresno chile. Discard seeds if you prefer less spice. Stem half the cilantro. Mince remaining whole cilantro and stems. Halve lime. Quarter one half and juice remaining half. Halve tomatoes. Drain and rinse black beans.

  3. 3

    Make the Salsa

    Cut cooled pineapple into ¼" dice. In a mixing bowl, combine pineapple, Fresno chile (to taste), minced cilantro (reserve whole leaves for beans), 2 tsp. lime juice, and a pinch of salt and pepper.

  4. 4

    Cook the Chicken

    Return pan used to char pineapple to medium-high heat and add 2 tsp. olive oil. Pat chicken breast dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Add chicken to hot pan and cook undisturbed, 3-4 minutes. Flip, lower heat to medium, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. Remove chicken to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.

  5. 5

    Cook the Beans

    Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil and grape tomatoes to hot pan and cook until tomatoes are lightly charred, 1-2 minutes. Add beans and cook until warmed, 1-2 minutes. Remove from burner and sprinkle on queso fresco and cilantro leaves.

  6. 6

    Finish the Dish

    Place rice on a plate. Add beans and chicken. Top with chicken with pineapple salsa.

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