Grab your grass skirt and coconut bra out of the closet; winter is around the corner, and your ticket to tropical paradise is here. Close your eyes as you bite into the sweet pineapple and teriyaki-glazed meatballs… you can hear the sounds of waves gently lapping on the shore. The lime-mayo slaw gives you all the bright liveliness of a sunny beach day. What other meal kit gives you both dinner and a beach-bumming fantasia?
Bring a small pot with jasmine rice. 1½ cup water, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Coarsely chop pineapple.
Trim and mince white portions of green onions. Slice remaining green onions. Keep white and green portions separate.
Make the Meatballs
Combine ground pork, panko, white portions of green onions, and ¼ tsp salt. Divide mixture into six evenly-sized meatballs, about the size of golf balls.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and meatballs to hot pan. Stir occasionally until browned all over, 6-9 minutes.
Transfer meatballs to prepared baking sheet. Bake in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 9-11 minutes.
Reserve pan; no need to wipe clean.
While meatballs bake, make slaw.
Make the Slaw
In a mixing bowl, combine slaw mix, green portions of green onions, mayonnaise, 2 tsp. lime juice, 2 tsp. olive oil, a pinch of salt, and red pepper flakes (to taste). Set aside.
Make the Sauce
Return pan used to cook meatballs to medium heat. Add pineapple to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Remove from burner and stir in teriyaki sauce.
Plate dish as pictured on front of card serving with lime wedges on the side. Bon appétit!