Hawaiian BBQ Pork Meatballs with Pineapple Coconut Rice

ready to cook

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy, Tree Nuts

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)

  • ¼ tsp. Red Pepper Flakes
  • 6 oz. Pepper and Onion Mix
  • ½ tsp. Garlic Salt
  • Info
    2 Tbsp. Toasted Coconut
  • 12 oz. Ground Pork
  • 1 6710 PAN & LID
  • 3 oz. BBQ Sauce
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • ¾ cup Jasmine Rice
  • 3 oz. Pineapple Chunks

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
    790
  • Carbohydrates
    91g
  • Fat
    29g
  • Protein
    39g
  • Sodium
    1350mg

Recipe Steps

Before You Cook

  • 1

    Assemble The Dish

    Place rice, soy sauce, pineapple, fajita mix, ¾ cup water, ¼ tsp salt and pinch of pepper in the pan. On the pan lid, combine pork, 1 packet BBQ sauce, and garlic salt. Form into 6 evenly sized meatballs. Place on top of rice mixture. Bake in a hot oven until rice is tender and pork reaches a minimum internal temperature of 145 degrees, 25-27 minutes. Top meatballs with remaining packet of BBQ sauce. Garnish dish with toasted coconut.

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