Polynesian Pu Pu Platter

Ingredients

• 1 pound (450g) boneless chicken thighs, cut into bite-sized pieces 1 pound (450g) boneless chicken thighs, cut into bite-sized pieces
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) pork tenderloin, sliced into thin strips 1 pound (450g) pork tenderloin, sliced into thin strips
• 1 red bell pepper, cut into chunks 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks 1 red onion, cut into chunks
• 1 pineapple, peeled and cut into chunks 1 pineapple, peeled and cut into chunks
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt and pepper, to taste Salt and pepper, to taste
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 18g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, hoisin sauce, honey, lime juice, minced garlic, grated ginger, paprika, chili flakes, salt, and pepper. Mix well to make the marinade.
2. 2.
   Place the chicken, shrimp, pork, bell peppers, onion, and pineapple in separate bowls. Divide the marinade equally among the bowls and toss to coat the ingredients. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken, shrimp, pork, bell peppers, onion, and pineapple onto the soaked bamboo skewers, alternating between ingredients.
5. 5.
   Grill the skewers for 8-10 minutes, turning occasionally, until the meats are cooked through and the vegetables are slightly charred.
6. 6.
   Serve the Polynesian Pu Pu Platter with a variety of dipping sauces and enjoy!

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Shrimp — Ensure that the shrimp is peeled and deveined before marinating.
• Pork — Slice the pork tenderloin into thin strips to ensure quick and even grilling.
• Bell peppers and onion — Cut them into chunks that are similar in size to the meat and seafood for even cooking.
• Pineapple — Remove the skin and core of the pineapple before cutting it into chunks for a sweet and tangy flavor.

Tips & Tricks

• Soaking the bamboo skewers in water before grilling prevents them from burning.
• Baste the skewers with the marinade while grilling for extra flavor.
• Serve the Pu Pu Platter with a variety of dipping sauces like sweet and sour, peanut, or chili sauce.
• Customize the platter by adding other ingredients like mushrooms, zucchini, or cherry tomatoes.
• For a smoky flavor, grill the skewers over charcoal instead of a gas grill.

Serving advice

Serve the Polynesian Pu Pu Platter as a centerpiece on a large platter or wooden board. Garnish it with fresh cilantro or chopped green onions for a pop of color. Encourage guests to try different combinations of meats, seafood, and vegetables, and dip them in the accompanying sauces for a burst of flavor.

Presentation advice

Arrange the skewers in an alternating pattern, with vibrant colors from the meats, seafood, and vegetables. Place the pineapple chunks strategically to add a tropical touch. Serve the Pu Pu Platter with colorful cocktail umbrellas or tropical-themed toothpicks for a festive presentation.