Cook 6 cups jasmine or long-grain rice according to package instructions (use slightly less water if you want firmer grains). Spread warm cooked rice on a shallow tray to cool slightly so it doesn't steam the other components in the lunch boxes.

Finish shredded pork

If using pre-cooked shredded pork, warm 4 cups in a skillet over medium heat with 2 tbs soy sauce and 1 tbs brown sugar until heated through and slightly caramelized, about 5–7 minutes. If using raw pork, cook until internal temperature reaches 145°F and shred.

Caramelize pineapple

In a nonstick skillet over medium-high heat, add chopped pineapple and 1 tbs brown sugar. Cook 3–4 minutes until edges are browned and sugars begin to glaze. Stir in 2 tbs soy sauce and cook 1 more minute. Remove from heat and let cool slightly.

Assemble rice and protein

Divide rice evenly among 5 containers (about 1.2 cups rice per box). Top each with ~¾ cup warmed shredded pork and ~⅓ cup caramelized pineapple. Spoon any pan glaze over the pork for extra flavor.

Island Slaw & Salad

Make the dressing

In a bowl whisk together 1 cup mayonnaise, 3 tbs fresh lime juice, 2 tbs honey, 1 tsp toasted sesame oil, 1 tsp salt, and ½ tsp black pepper until smooth and homogenous.

Toss the slaw

Combine 4 cups shredded cabbage, 1 cup shredded carrot, and 1 cup thinly sliced red bell pepper in a large bowl. Add the dressing and toss until everything is coated. Taste and adjust salt, honey or lime to balance sweetness and acidity. Chill until packing.

Portion slaw

Spoon about ¾ cup of slaw into each lunch container compartment reserved for salad (adjust by container size).

Tropical Sides & Garnishes

Portion macaroni salad

Spoon ½ cup to ¾ cup prepared macaroni salad into each container's side compartment.

Add garnishes

Sprinkle ½ tsp furikake or toasted sesame seeds over the rice in each box. Top pork and pineapple with a few chopped cilantro leaves and 1–2 tbsp thinly sliced scallions. Add a small pile (about 2–3 tbsp) of pickled cucumber or pickled ginger per box and include a lime wedge.

Optional Grill Protein & Sauces

Marinate and cook chicken (optional)

If including chicken thighs, marinate 6 thighs in 1 cup teriyaki sauce for at least 30 minutes. Grill or pan-sear over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F. Slice and divide among boxes (about 1 piece per box or slice to share).

Add sauces

Portion sweet chili sauce (about 1 tbsp) into small sauce cups and place one in each lunch box. Include sriracha in a small packet or drizzle sparingly on request.

Packing & Serving

Arrange each lunch box with rice + pork + pineapple in the main compartment, island slaw in one side compartment, macaroni salad in another, and garnishes (cilantro, scallions, pickles, lime wedge, sauce cup) in the remaining spaces. Close lids and refrigerate if not served within 2 hours. For larger events (50–500+), scale quantities linearly, keep chilled in insulated containers, and replenish from warmers for hot items.

Label boxes with reheating instructions: microwave 1–2 minutes on high (remove lime and sauce cup) or enjoy cold. Keep perishable items below 40°F if not consumed within 2 hours.