Tropical Shrimp & Chicken Pupu Platter
with Sweet Pineapple Chili Sauce, Wasabi Aioli & Slaw | 4 servings
This irresistible platter of delights gets its name from the Hawaiian word “pū-pū”—meaning appetizer or starter. However, these small bites pack BIG flavor! This island-inspired platter is brimming with coconut fried shrimp, sweet hoisin chicken, and a tangy pineapple slaw. Try eating with small skewers for easy sharing and dipping into your choice of pineapple chili sauce and wasabi aïoli. If you're looking for a dynamic dinner, this breezy platter is sure to satisfy!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Breast Strips
Sweet Thai Chili Sauce
(Contains Tree Nuts)
Red Cabbage & Carrot Mix
(Contains Soy, Wheat)
(Contains Eggs, Milk, Wheat)
Not included in your delivery
Wash and dry produce. Quarter limes. Trim and thinly slice scallions, separating whites from greens. Drain pineapple over a small bowl, reserving juice. Trim and discard root end from lettuce; separate leaves.
In a small bowl, whisk together wasabi, 3 packets of mayonnaise, and juice from 2 lime wedges. In a separate small bowl, whisk together 2 TBSP reserved pineapple juice, 3 packets of chili sauce, and a squeeze of lime juice.
Heat a large, heavy-bottomed pan over medium heat. Add coconut and ½ tsp sugar; cook, stirring occasionally, until lightly browned, 1-2 minutes. Turn off heat; transfer to a plate. Wipe out pan. In a large bowl, toss together cabbage mix, half the pineapple chunks, remaining mayonnaise, remaining chili sauce, juice from 3 lime wedges, salt, and pepper. Set aside until ready to serve.
Pat chicken* dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for coconut over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 3-5 minutes. Add scallion whites and remaining pineapple chunks; cook, stirring occasionally, until lightly browned, 1-2 minutes. Stir in hoisin and half the remaining pineapple juice (discard extra juice); cook until sauce is thickened, 2-3 minutes. Remove from heat; stir in scallion greens and juice from 2 lime wedges. Taste and season with salt and pepper if desired. Transfer hoisin chicken to a serving bowl; cover with foil until ready to serve. Wash out pan.
Rinse shrimp* under cold water and pat dry with paper towels. In a large bowl, combine tempura mix, toasted coconut, ½ tsp salt, and ⅓ cup cold water. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches pancake-batter-like consistency.) Heat a ¼-inch layer of oil in pan used for chicken over medium-high heat. Add shrimp to bowl with batter. Stir until fully coated. Line a plate with paper towels and set aside.
Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. TIP: Add more oil in between batches, allowing time to heat back up before frying more shrimp. Using a slotted spoon, transfer coconut shrimp to a paper-towel-lined plate.
Place lettuce on a platter along with coconut shrimp, hoisin chicken, and slaw. Serve wasabi aïoli and sweet pineapple chili sauce on the side for dipping or drizzling. Serve family style with any remaining lime wedges on the side (and feel free to mix and match)!