Express
Hawaiian-Style Pork Luau Rice Bowl
with pineapple salsa
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Soy
- Calorie-Conscious
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Ground Pork
- 10.94 oz. Long Grain White Rice
- 8 oz. Mixed Diced Peppers
- 4 fl. oz. Teriyaki Glaze
- 4 oz. Pineapple Chunks
- 2 Green Onions
- ¼ oz. Cilantro
- ½ tsp. Garlic Salt
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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Calories610
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Carbohydrates78g
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Net Carbs76g
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Fat21g
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Protein28g
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Sodium1040mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 ground beef, break up until beef reaches minimum internal temperature, 4-6 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 medium pot with rice and 2 1/2 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 1 Tbsp. softened salted butter and half the garlic salt (reserve remaining for pork). Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Drain pineapples and coarsely chop.
Stem and tear cilantro leaves.Trim and thinly slice green onions, keeping white and green portions separate. -
3 Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground pork, diced peppers, and remaining garlic salt to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Add white portions of green onions and teriyaki glaze. Stir occasionally until slightly thickened, 2-3 minutes.Remove from burner.While pork and vegetables cook, continue recipe. -
4 Make Salsa and Finish Dish
In a mixing bowl, combine pineapple, green portions of green onions, cilantro, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping rice with pork mixture and garnishing with salsa. Bon appétit!
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