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