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
A note about serious food allergies
Bring a bit of island life into your life, with these messy but perfect tostadas. Sweet pineapple and BBQ sauce bring sticky delight, as does the ginger garlic sauce. All brought together, these tostadas call forth visions of surf and sun. Waving palm trees. Hours on the beach with nothing but a good book and a cold drink. We'll be right back; we have some plane tickets to book.
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
Large 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
Make the Tostadas
Tip: Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
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.Bake in hot oven until browned and crispy, 5-7 minutes.While tortillas bake, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/4" dice.
Drain pineapple and halve pieces.Trim and mince white portions of green onions. Thinly slice green portions on an angle. Keep white and green portions separate.
Sear the Pineapple
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add pineapple to hot pan and cook undisturbed until lightly charred, 2-4 minutes.Transfer pineapple to a plate. Reserve pan; no need to wipe clean.
Make the Topping
Return pan used to cook pineapple to medium-high heat and add 2 tsp. olive oil. Add red bell pepper to hot pan and cook until starting to soften, 2-3 minutes.
Add ground pork, BBQ spice rub, and 1/4 tsp. salt. Stir often, breaking up meat, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 4-5 minutes.Stir in BBQ sauce until sauce coats pork, 1-2 minutes.While pork cooks, make ginger-garlic sour cream.
Make Ginger-Garlic Sour Cream and Finish Dish
In a mixing bowl, combine sour cream, Asian garlic and ginger seasoning, white portions of green onions, and a pinch of salt.
Plate dish as pictured on front of card, spreading ginger-garlic sour cream on tostadas. Add topping and garnish with pineapple and green portions of green onions. Bon appétit!
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