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
  1. Slice the chicken thighs into thin strips.
  2. Whisk together the teriyaki sauce, brown sugar, and garlic in a bowl.
  3. Add the chicken strips to the bowl, cover, and marinate for at least 1 hour and up to 12 hours.
  4. Preheat the oven to 425 F on the convection or air fryer setting.
  5. Skewer the chicken strips onto wooden skewers.
  6. Chop the raw shrimp into a fine dice.
  7. Whisk together the egg, sweet chili sauce, mayonnaise, and sriracha in a bowl.
  8. Add in the shrimp and whisk to combine.
  9. Cut the crusts off of the bread and cut each slice into 2 triangles.
  10. Add 1 tablespoon of the shrimp-and-egg mixture to each triangle, spray with cooking spray, and top with black sesame seeds.
  11. Wrap each cube of pineapple with half a strip of bacon and secure with a toothpick.
  12. Brush with teriyaki sauce.
  13. Arrange the skewered chicken, shrimp toast, bacon-wrapped pineapple, crab rangoon, and egg rolls on a baking sheet.
  14. Bake for 15 minutes, or until the chicken has an internal temperature of 165 F and the other items are crisped and browned.
  15. Top with chopped scallion and serve with duck sauce or other dipping sauces, if you wish.