Tropical Shrimp & Chicken Pupu Platter
with Sweet Pineapple Chili Sauce, Wasabi Aioli & Slaw | 4 servings
- Shellfish
- Eggs
- Soy
- Tree Nuts
- Wheat
- Milk
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!
Ingredients
3 unit
Lime
2 unit
Scallions
8 ounce
Pineapple
1 unit
Baby Lettuce
1 unit
Shrimp
(Contains: Shellfish)
10 ounce
Chicken Breast Strips
1 teaspoon
Wasabi Paste
10 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Sweet Thai Chili Sauce
(Contains: Soy)
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
8 ounce
Red Cabbage and Carrot Mix
4 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
Not included in your delivery
Salt
Pepper
½ teaspoon
Sugar
1 teaspoon
Cooking Oil
Nutrition Values
Cooking Steps
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)!
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sauces — pineapple chili and wasabi aïoli — were crowd favorites, and the hoisin chicken and coconut shrimp worked beautifully together. Some felt the coconut flavor in the shrimp was too subtle; others found the slaw a touch too sweet.
- Ease of prep: This recipe has many steps and takes significantly longer than suggested — several customers noted it took up to 90 minutes from prep to table.
- Suggestions: Add extra shredded coconut after coating the shrimp in batter for a crunchier, more restaurant-style result. If the tempura batter is too thin to stick, add a few tablespoons of cornstarch to help it adhere and crisp up properly.
- Leftovers: At least one customer enjoyed the leftovers for lunch the next day and found they held up well.
Reviews from our home cooks
This dish was good but could be improved. The instructions for the tempura made it too liquidy. I needed to add at least 2-3 heaping tablespoons of corn starch to get the tempura to actually stick to the shrimp. Once it was modified, the shrimp cooked up beautifully with that nice, light crispy coating. My biggest problem was the chicken. The "chicken strips" were actually more like chicken pellets! The entire package looked more like chicken scraps. I had to comb through all of these tiny bits to remove pieces of cartilage, fat blobs and other things. Also, when the chicken is presented in these small pellets, a good bit wants to stick to the paper towels used to absorb excess fluid. I really wasn't happy with how much time I had to spend on inspecting the chicken. At least if it were in strips as stated, it would have been easy peasy. The chicken could have used a bit more sauce but complimented the rice nicely. I'd love to see this on the menu again in some form but for 2 servings instead of 4. We had a lot of leftovers.
Incredible sauces and amazing flavor combinations. Needed double the amount of coconut to dip shrimp in AFTER coated in coconut batter - After this extra step, shrimp looked and tasted just like off a restaurant menu.
Yummy, yummy, yummy! It was a bit of work, but so worth it! Delicious flavors, loved that lettuce leaves are used, slaw was very tasty and it was hard to choose which sauce was more flavorful! Loved it! ❤️❤️
An amazing appetizer platter, could even be substituted as a whole meal! Everything tasted great together and it was an amazing recipe, just wish the lettuce was bigger!
Tasted great, but too much sugar in this recipe and we even left out some of the sugary sauce. Needed to have a lot more cabbage to make enough coleslaw and ended up with a lot of leftover lettuce. I would make this again but only if I sourced my own ingredients.
We loved the wasabi sauce. Recipe was a little complicated, especially the shrimp tempura. Think we should have made little tempura pancakes and boiled the shrimp separately.
I had a hard time with the tempura breaking off from the shrimp when cooking in the oil. It was still delicious!
Delicious but complicated. Chicken wasn't hot by the time shrimp was done.
A little time consuming, but delicious. Slaw was really good and so were the dipping sauces
We loved pineapple chile sauce. Entire meal was easy to make.
