Tropical Shrimp and Chicken Platter with Pineapple Chili Sauce and Wasabi Aioli

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!

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Ingredients

3 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit ShrimpView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

10 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

8 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

82 g Tempura BatterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. In a small bowl, whisk together wasabi, 3 tablespoons of mayonnaise and juice from 2 lime wedges. In a separate small bowl, whisk together 2 tablespoons reserved pineapple juice, 3 tablespoons chili sauce and a squeeze of lime juice.
3. Heat a large, heavy-bottomed pan over medium heat. Add coconut and ½ teaspoon 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.
4. 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.
5. Rinse shrimp under cold water and pat dry with paper towels. In a large bowl, combine tempura mix, toasted coconut, ½ teaspoon salt and ⅓ cup cold water. (TIP: If mixture is too thick, add more water 1 tablespoon 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.
6. 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.
7. 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)!

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw them completely and pat dry before coating with batter.

What can I substitute for tempura batter?

You can use a mixture of all-purpose flour and cornstarch (about 2/3 cup flour and 1/3 cup cornstarch) with cold water to achieve a similar light and crispy coating.

Can I make the sauces ahead of time?

Absolutely! Both the wasabi aioli and pineapple chili sauce can be prepared up to a day in advance and stored in the refrigerator.