Home Chef Express

Hawaiian BBQ Pork Tacos with Pineapple and Cashew Nuts

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, 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

These tacos combine three of the classic Hawaiian food stuffs: pineapple, cashew nuts, and pork. (All that's missing is Kona coffee and some Spam.) You'll whip these together in less than fifteen minutes, but it'll taste like something that took you ten hours on a plane to get to enjoy. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.

In Your Box (serves 2)

  • 1 Jalapeño Pepper
  • Info
    1 oz. Roasted Salted Cashews
  • 3 Pineapple Rings
  • Info
    6 Small Flour Tortillas
  • ¼ oz. Cilantro
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    ½ oz. Crispy Fried Onions
  • 3 oz. BBQ Sauce
  • 12 oz. Ground Pork

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
    926
  • Carbohydrates
    82g
  • Fat
    47g
  • Protein
    45g
  • Sodium
    1521mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Coarsely chop pineapple. Remove cilantro leaves from stems. Discard stems. Stem jalapeño, halve, seed, remove ribs, and cut into ¼" dice. Wash hands and cutting board after working with jalapeño.

  • 2

    Make the Pork Mixture

    Place a large non-stick pan over medium-high heat and add ½ tsp. olive oil. Add pineapple, jalapeño (to taste), and a pinch of salt to hot pan. Stir occasionally until pineapple starts to brown, 2-3 minutes. Add ground pork, ¼ tsp. salt, and a pinch of pepper. Cook, breaking up meat with a spoon, until no pink remains, 5-7 minutes. Remove from burner and stir in BBQ sauce.

  • 3

    Heat the Tortillas

    Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.

  • 4

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with pork mixture, and topping with crispy onions, cheese, cashews, and cilantro leaves. Bon appétit!

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