Meal Kit
Summer Produce
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
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 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 a 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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