Hawaiian BBQ Pork Tacos with Pineapple and Cashew Nuts
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using ground beef, follow same instructions as ground pork.
If using ground turkey, follow same instructions as ground pork, breaking up meat with a spoon until no pink remains, 7-9 minutes.
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.
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.
Heat the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.
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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