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
Sweet chili and shrimp go hand in hand, like peanut butter and jelly. But better, because this is for grown-ups, and there are no yucky crusts of the sandwich left over. But that's not the only sweetness: pineapple brings its own tart delight. And this meal is super quick and easy to prepare? Sweet. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion
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
Cook the Rice
Bring a small pot with rice, a pinch of salt, and 11/2 cups water 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
Stem, seed, remove ribs, and cut green bell pepper into 1/4" dice.
Peel and cut shallot into 1/4" dice.Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green onions, keeping white and green portions separate.Pat shrimp dry.If using flank steak, separate into a single layer and pat dry. If using chicken thighs, pat dry and season all over with a pinch of salt. (Don't worry about trimming. Excess fat will render while cooking and add flavor.) Season either all over with a pinch of salt.
Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches, add shrimp to hot pan and cook on one side until browned, 2-3 minutes.
Transfer to a plate. Keep pan over medium-high heat. Shrimp will finish cooking in a later step.If using chicken thighs or flank steak, follow same instructions, stirring occasionally until browned and no pink remains, 4-6 minutes.Reserve pan; no need to wipe clean.
Make the Sauce
Add 1 Tbsp. olive oil, shallot, green bell pepper, white portions of green onions, and pineapple to hot pan. Cover, and stir occasionally until tender, 3-4 minutes.
Str in tomato paste, soy sauce, sweet chili sauce, 1/4 cup water, and a pinch of pepper. Bring to a boil.
Finish the Dish
Once boiling, add shrimp and any accumulated juices to pan. Stir occasionally until sauce coats shrimp and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
If using chicken thighs, follow same instructions and cook until chicken reaches a minimum internal temperature of 165 degrees, 1-2 minutes. If using flank steak, follow same instructions and cook until heated through, 1-2 minutes.Plate dish as pictured on front of card, topping rice with shrimp mixture, and garnishing with green portions of green onions and crispy rice noodles. Bon appétit!
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