Express

Huli-Huli-Style Sliced Pork Rice Bowl

with pineapple

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 4 days

Contains: Wheat, Soy

  • Under %{max_calories} calories
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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In Your Box (serves 2)

  • 10 oz. Sliced Pork
  • 5 oz. Sliced Bok Choy
  • Info
    3 fl. oz. Teriyaki Glaze
  • 3¾ oz. Minute Rice
  • 2 oz. Pineapple Chunks
  • 2 Green Onions
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning

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
    620
  • Carbohydrates
    69g
  • Net Carbs
    66g
  • Fat
    17g
  • Protein
    45g
  • Sodium
    1850mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 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

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • 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.

  • If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare Ingredients and Start Rice

    Trim and thinly slice green onions, keeping white and green portions separate.

    Place a medium pot over medium heat and add 1 tsp. olive oil. Add white portions of green onions and a pinch of salt to hot pot and stir occasionally, 1 minute.

    Add rice and 1 cup water. Stir to combine and bring to a simmer.

    Once simmering, cover and cook until water is absorbed, 5-7 minutes.

    Remove from burner. Set aside covered, 5 minutes.

    While rice cooks, continue recipe.

  2. 2

    Start the Pork

    Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse).

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add pork to hot pan and stir occasionally until browned, 2-3 minutes.

  3. 3

    Add the Pineapple and Bok Choy

    Coarsely chop pineapple (reserve juice; no need to drain).

    Add pineapple and juice, bok choy, and a pinch of salt to hot pan. Stir occasionally until bok choy wilts and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

    Add teriyaki glaze and stir to combine.

    Remove from burner. Rest, 3 minutes.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with pork and vegetables and garnishing with green portions of green onions. Bon appétit!

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