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
Grab your grass skirt and coconut bra out of the closet; winter is bearing down, and your ticket to a 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 slaw gives you all the bright liveliness of a sunny beach day. What other meal kit company gives you both dinner and a beach-bumming fantasia? Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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
Customize It Instructions
If using ground turkey, follow same instructions as ground pork in Step 3, searing until browned on two "sides", 2-3 minutes per side. Transfer meatballs to prepared baking sheet and roast until meatballs reach a minimum internal temperature of 165 degrees, 10-12 minutes.
If using ground beef, follow same instructions as ground pork in Step 3, searing until browned on two "sides", 2-3 minutes per side. Transfer meatballs to prepared baking sheet and roast until meatballs reach a minimum internal temperature of 160 degrees, 9-11 minutes.
If using 24 oz. ground pork, follow same instructions as 12 oz. ground pork in Step 3, seasoning with ½ tsp. salt.
Cook the Rice
Bring a small pot with rice, 1½ cups 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. 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 on an angle. Keep white and green portions separate.
Cook the Meatballs
Combine ground pork, panko, white portions of green onions, and ¼ tsp salt in a mixing bowl. Divide mixture into six evenly-sized meatballs.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and meatballs to hot pan. Stir occasionally until meatballs are browned all over, 6-9 minutes.
Transfer meatballs to prepared baking sheet. Reserve pan; no need to wipe clean.
Bake in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 9-11 minutes.
While meatballs bake, make slaw.
Make the Slaw
In another mixing bowl, combine slaw mix, green portions of green onions, mayonnaise, 2 tsp. lime juice, 1 Tbsp. olive oil, red pepper flakes (to taste), and a pinch of salt. Set aside.
Make Sauce and Finish Dish
Return pan used to cook meatballs to medium heat. Add pineapple to hot pan and stir occasionally until lightly browned, 2-4 minutes.
Remove from burner and stir in teriyaki glaze. Add meatballs and turn until coated.
Plate dish as pictured on front of card, squeezing lime wedges over dish to taste. Bon appétit!
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