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
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.
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
Medium Non-Stick Pan
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 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.
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.
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.
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).
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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