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
It's time to salute the return of warmer weather with this sweet and savory dish. We add tender pieces of pork, pineapple, and red peppers to skewers and roast until tender and slightly caramelized. The teriyaki skewers are served with a side of fluffy coconut-infused rice and a hot and sweet Sriracha-pineapple sauce that'll put some pep in your step.
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
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
Prepare the Ingredients
Position oven rack to 5"-6" below broiler. Drain pineapple and reserve juice. Stem, seed, and cut red bell pepper into 1 ½" dice. Trim and thinly slice green onions on an angle. Rinse pork tenderloin and pat dry. On a separate cutting board, cut pork tenderloin into ½" slices, about 18 pieces.
Marinate the Pork
Place sliced pork, half the green onions, 1 tsp. olive oil, and 1 Tbsp. teriyaki sauce (reserve remaining for sauce) in a mixing bowl and season lightly with salt and pepper. Toss to coat and set aside.
Make the Rice
Place a small pot over medium heat. Place shredded coconut into dry, hot pot and toast, stirring frequently, until golden brown, 4-5 minutes. Remove coconut to a plate and add jasmine rice, coconut milk, a pinch of salt, and 1 ⅓ cup water to pot. Bring to a boil over high heat. Cover, reduce heat to low, and cook until rice is tender, about 15-18 minutes. Remove from heat and stir toasted coconut into rice.
Assemble the Skewers
While rice is cooking, alternate threading red pepper, pork slices, and pineapple onto wooden skewers. Fold larger pork pieces in half. Place completed skewers on prepared baking sheet. Cover exposed ends of skewers with foil to prevent burning. Broil skewers 4 minutes, flip, and broil another 4 minutes, or until ingredients are caramelized and pork reaches a minimum internal temperature of 145 degrees.
Make the Sauce
Pour pineapple juice, Sriracha (to taste - start with half, taste, and add more if desired), remaining teriyaki sauce, 2 Tbsp. water, and cornstarch into a small pan and stir together. Place pan over medium-high heat and bring to a simmer, stirring often. Allow sauce to cook until thickened to a light, syrupy glaze, about 1-2 minutes.
Plate the Dish
Place a bed of rice on a plate and top with skewers. Glaze with sauce and drizzle remaining over rice, to taste. Garnish with remaining green onions.
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