Oven-Ready
Luau Chicken & Pineapple Bake
with peppers and rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 6 fl. oz. Sweet and Sour Sauce
- 6 oz. Mixed Diced Peppers
- 4 oz. Pineapple Chunks
- ⅘ fl. oz. Tamari Soy Sauce
- 2 tsp. Minced Garlic and Chili Pepper
- ⅓ oz. Butter
- ¼ oz. Cilantro
- 1 Tbsp. 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.
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Nutrition (per serving)
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Calories470
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Carbohydrates59g
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Net Carbs56g
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Fat10g
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Protein33g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
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 shrimp, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Bake the Chicken and Peppers
Pat chicken dry.
Evenly divide chicken and mixed peppers between both provided trays. Add 2 tsp. olive oil and 1/4 tsp. salt to each tray. Stir to combine and spread into a single layer.Bake both trays uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.While chicken and peppers bake, continue recipe. -
2 Add the Pineapples and Sauce
Drain pineapples in a colander/strainer.
In a mixing bowl, combine cornstarch, 1 Tbsp. water, sweet and sour sauce, soy sauce, and minced garlic and chili pepper (to taste). Kids not a fan of extra heat? Feel free to skip/reduce the minced garlic and chili pepper.After 15-20 minutes, carefully remove both trays from oven and drain any excess liquid. Trays will be hot! Use caution.Evenly divide cornstarch mixture and pineapples between both trays. Stir to combine. Trays will be hot! Use a utensil.Bake both trays again uncovered in hot oven until sauce is slightly thickened, 5-7 minutes.Carefully remove from oven.While meal bakes, continue recipe. -
3 Heat Rice, Prepare Cilantro, and Finish Meal
Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in softened butter and 1/4 tsp. salt until combined. If you receive ghee, simply use in place of butter. Fluff rice with a fork.While rice microwaves, stem and tear cilantro leaves. Kids want to help? With supervision, have them help prepare the cilantro.To serve, top rice with chicken mixture (to taste). Garnish with cilantro. Bon appétit!
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