Teriyaki Chicken Thigh Tacos

with pineapple-pepper salsa

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Peanuts, Soy

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 you!
A note about serious food allergies

Bright isn't just for lights, colors, and dolls called Rainbow; bright is for flavors that pop, delight, and liven up any meal. These tacos are a festival of lights in and of themselves: sweet pineapple, slightly feisty shishito, and the vivid vivacious lime, the textbook definition of ”bright.“ With all these ingredients coming together, these tacos are both lovely and luminous. 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 out the seed portion.

In Your Box (serves 2)

  • 2 Green Onions
  • 1 Red Bell Pepper
  • 14 oz. Diced Chicken Thighs
  • Info
    2 oz. Teriyaki Glaze
  • Info
    6 Small Flour Tortillas
  • 1 Lime
  • 3 oz. Shishito Peppers
  • 1 tsp. Sriracha
  • 3 oz. Pineapple Chunks
  • Info
    ½ oz. Honey Roasted Peanuts

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.

  • Nutrition (per serving)

  • Calories
    677
  • Carbohydrates
    69g
  • Fat
    23g
  • Protein
    50g
  • Sodium
    1647mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Pat pineapple dry and coarsely chop. Coarsely chop peanuts. Halve lime. Cut one half into wedges and juice other half. Stem shishito peppers and slice into ½" rounds. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Pat diced chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  • 2

    Cook the Pineapple-Pepper Salsa

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shishito peppers and red bell pepper to hot pan and cook undisturbed until starting to char, 2-3 minutes. Stir in pineapple and cook undisturbed until pineapple starts to brown and peppers are tender, 2-3 minutes. Transfer salsa to a mixing bowl. Let cool, 5 minutes. Once cool, stir in 2 tsp. lime juice, green portions of green onions, and ¼ tsp. salt until combined. Reserve pan; no need to wipe clean. While salsa cools, cook chicken.

  • 3

    Cook the Chicken

    Return pan used to cook peppers to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Add white portions of green onions and stir constantly until aromatic, 30-60 seconds. Remove from burner and stir in teriyaki glaze and Sriracha (to taste). While chicken cooks, warm tortillas.

  • 4

    Warm the Tortillas

    Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with chicken, and topping with pineapple-pepper salsa and peanuts. Squeeze lime wedges over dish to taste. Bon appétit!

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