HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Pork Luau Bowls
Teriyaki Pork Luau Bowls

Teriyaki Pork Luau Bowls

with Kiwi Salsa & Lime Crema

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Forget the 14-hour flight and flower lei—we’re packing all the deliciousness of a luau feast into one quick and delicious dish! You’re about to experience a melange of sweet and savory flavors inspired by the Aloha state. We’re talking bright kiwi and tomato salsa, creamy garlic-lime crema, a tangle of lightly charred veggies, and crispy teriyaki pork, all arranged over fluffy jasmine rice. Prepare your taste buds for a trip to the tropics.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Long Green Pepper

1 unit

Yellow Onion

1 unit

Roma Tomato

1 clove


1 unit


½ cup

Jasmine Rice

2 tablespoon

Sour Cream


10 ounce

Ground Pork

8 tablespoon

Teriyaki Sauce


Not included in your delivery

2 teaspoon

Vegetable Oil

1 teaspoon


2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate86 g
Sugar29 g
Dietary Fiber5 g
Protein29 g
Cholesterol135 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Peel and dice kiwi. Dice tomato. Halve, peel, and thinly slice onion; finely dice a few slices until you have 2 TBSP. Zest and quarter lime. Peel and mince garlic. Halve, core, and thinly slice green pepper crosswise into strips.


• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium high heat. Add rice and stir to coat. Stir in ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


• Meanwhile, in a medium bowl, combine kiwi, tomato, diced onion, and a squeeze of lime juice. Season with salt and pepper. • In a small bowl, combine sour cream, half the lime zest, and a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.


• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-7 minutes. • Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Transfer veggies to a plate.


• Heat another drizzle of oil in pan used for veggies over medium-high heat. Add pork*; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes more. • Return cooked veggies to pan. Stir in teriyaki sauce, 1 tsp sugar (1½ tsp for 4 servings), and 1 TBSP butter (2 TBSP for 4). Cook until thickened, 1-2 minutes.


• Fluff rice with a fork; stir in remaining lime zest and season with salt. • Divide rice between bowls and top with pork mixture, kiwi salsa, and garlic lime crema. Serve with remaining lime wedges on the side.