Ultimate Pu Pu Platter (Made Easy) Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
8 ounces boneless, skinless chicken thighs
ΒΌ cup teriyaki sauce
2 tablespoons brown sugar
1 tablespoon minced garlic
8 ounces raw, deveined, shelled shrimp
1 egg
2 tablespoons sweet chili sauce
2 tablespoons mayonnaise
1 teaspoon sriracha
4 slices white toast
2 tablespoons black sesame seeds
4 ounces thin-sliced, precooked bacon
1 cup cubed pineapple
1 tablespoon teriyaki sauce
4 frozen spring rolls
8 frozen crab rangoon
1 scallion
Directions
Slice the chicken thighs into thin strips.
Whisk together the teriyaki sauce, brown sugar, and garlic in a bowl.
Add the chicken strips to the bowl, cover, and marinate for at least 1 hour and up to 12 hours.
Preheat the oven to 425 F on the convection or air fryer setting.
Skewer the chicken strips onto wooden skewers.
Chop the raw shrimp into a fine dice.
Whisk together the egg, sweet chili sauce, mayonnaise, and sriracha in a bowl.
Add in the shrimp and whisk to combine.
Cut the crusts off of the bread and cut each slice into 2 triangles.
Add 1 tablespoon of the shrimp-and-egg mixture to each triangle, spray with cooking spray, and top with black sesame seeds.
Wrap each cube of pineapple with half a strip of bacon and secure with a toothpick.
Brush with teriyaki sauce.
Arrange the skewered chicken, shrimp toast, bacon-wrapped pineapple, crab rangoon, and egg rolls on a baking sheet.
Bake for 15 minutes, or until the chicken has an internal temperature of 165 F and the other items are crisped and browned.
Top with chopped scallion and serve with duck sauce or other dipping sauces, if you wish.