Huli Huli Chicken Tostadas

with pineapple

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

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 you!
A note about serious food allergies

Mexico and Hawaii are an ocean apart, and their cuisines are no closer. Until our mad scientists in the Home Chef test kitchen decided to fuse Hawaiian flavors to Mexican techniques. And now… it'sssss allliiivvveeeeeee!! Alive with that sweet Hawaiian BBQ flavor of huli huli, topping a crunchy tortilla that makes for a messy, but satisfying meal. Don't let an ocean separate you from this tasty dinner.

In Your Box (serves 2)

  • ¼ oz. Cilantro
  • 1 Roma Tomato
  • 3 oz. Pineapple Chunks
  • 1 Red Onion
  • 2 Boneless Skinless Chicken Breasts
  • Info
    4 Small Flour Tortillas
  • 6 fl. oz. Pineapple Juice
  • Info
    2 fl. oz. Teriyaki Glaze
  • 2 tsp. Sriracha
  • 1 tsp. Cornstarch

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.

  • Nutrition (per serving)

  • Calories
    657
  • Carbohydrates
    72g
  • Fat
    19g
  • Protein
    45g
  • Sodium
    1864mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare Ingredients and Make Salsa

    Core tomato and cut into ¼" dice. Coarsely chop pineapple. Mince cilantro (no need to stem). Halve and peel onion. Slice halves into thin strips. Pat chicken breasts dry. On a separate cutting board, cut chicken into 1" dice. Combine tomato, pineapple, cilantro (reserve a pinch for garnish), 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside, stirring occasionally to marinate evenly.

  • 2

    Caramelize Onion and Cook Chicken

    Place a medium non-stick pan over medium heat with 1 tsp. olive oil. Place onion in hot pan. Stir occasionally until onion is lightly caramelized, 8-10 minutes. Add chicken and 1 tsp. olive oil. Stir occasionally until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean. While chicken cooks, toast tortillas.

  • 3

    Toast the Tortillas

    Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Toast in hot oven until browned and crispy, 5-7 minutes.

  • 4

    Make the Sauce

    Stir cornstarch into pineapple juice until combined. Return pan used to cook chicken to medium heat and add pineapple juice and teriyaki glaze. Bring to a boil. Lower to a simmer and stirring occasionally until slightly thickened, 4-5 minutes. Remove from burner. Stir in chicken-onion mixture and add Sriracha (to taste).

  • 5

    Assemble the Tostadas

    Plate dish as pictured on front of card, topping tortillas with chicken and salsa. Drizzle with any remaining sauce in pan and garnish with remaining cilantro. Bon appétit!

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