Meal Kit
Hawaiian Beef and Pineapple Plate
with spicy salsa
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 5.47 oz. Long Grain White Rice
- 3 oz. Frozen Corn
- 1 Lime
- 2 oz. Pineapple Chunks
- 1 Shallot
- 1 Jalapeno Pepper
- ⅘ oz. Chipotle Butter
- 1 tsp. Adobo Seasoning
- 1 tsp. Chile and Cumin Rub
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.
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Nutrition (per serving)
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Calories740
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Carbohydrates88g
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Net Carbs84g
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Fat28g
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Protein37g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Colander/Strainer
- 1 Heat-Safe 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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in adobo seasoning and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Halve lime and juice.
Drain pineapples in a colander/strainer and cut into 1/4" dice.Peel and mince shallot.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add half the shallots (reserve remaining for salsa) to hot pan and stir occasionally until beginning to soften, 1-2 minutes.Add corn and stir often until heated through, 60-90 seconds.Remove from burner. Transfer to a heat-safe mixing bowl. Add 1/4 tsp. salt and 1 tsp. lime juice (reserve remaining for salsa). Reserve pan; no need to wipe clean. -
4 Cook the Steak Strips
Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil.
Add steak strips and chile and cumin rub to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner and stir in butter (to taste). Rest, 3 minutes.While steak strips cook, continue recipe. -
5 Make Pineapple Salsa and Finish Dish
In another mixing bowl, combine pineapples, jalapeños (to taste), remaining shallots, and 2 tsp. remaining lime juice. Set aside, at least 5 minutes.
Plate dish as pictured on front of card, topping rice with steak strips and vegetables. Garnish with pineapple salsa (to taste). Bon appétit!
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