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
Get in on some delicious island life, unfortunately sans sun and sand. Tomato and pineapple combine powers for a sweet and acid-y topping for seasoned chicken, for tacos you'll love saying aloha to.
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
Prepare Ingredients and Cook Chicken
Halve and peel onion. Slice halves into thin strips.
Pat diced chicken dry.
If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add diced chicken and onion to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
If using chicken breasts, add 2 tsp. olive oil and follow the same instructions.
Remove from burner and stir in Cajun seasoning (to taste) and a pinch of salt and pepper.
While chicken cooks, prepare ingredients.
Prepare Remaining Ingredients and Make Salsa
Coarsely chop pineapple.
Combine tomato, pineapple, and a pinch of salt and pepper in a mixing bowl. Set aside.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with chicken and topping with cheese and salsa. Crush crispy jalapeños and garnish tacos (to taste). Squeeze lime wedges over to taste. Bon appétit!
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