For the chicken teriyaki skewers
8 ounces boneless, skinless chicken thighs
¼ cup teriyaki sauce
2 tablespoons brown sugar
1 tablespoon minced garlic
For the bang bang shrimp toast
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
For the bacon-wrapped pineapple
4 ounces thin-sliced, precooked bacon
1 cup cubed pineapple
1 tablespoon teriyaki sauce
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
Calories per Serving 668
Total Fat 26 grams
Saturated Fat 6.4 grams
Trans Fat 0.1 grams
Cholesterol 238.9 milligrams
Total Carbohydrates 60.6 grams
Dietary Fiber 3.9 grams
Total Sugars 15.6 grams
Sodium 1,979.4 miligrams
Protein 46.9 grams
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what’s up guys today’s recipe is one of the best side dishes I have ever eaten it’s poo poo platters poo poo platters represent the ultimate appetizer assortment combining salty crunchy sweet and spicy flavors reminiscent of your favorite takeout this recipe takes you only 20 minutes to make and this is how the prep time is about an hour and a half and the cooking time is 15 minutes in total it is 1 hour and 45 minutes and you will have enough for four servings here are the ingredients and by the way this is all in bio for the chicken teriyaki skewers 8 oz boneless skinless chicken thighs 1/4 cup Teryaki sauce 2 tbsp brown sugar 1 tbspoon minced garlic for the bang bang shrimp toast 8 oz raw dained shelled shrimp one egg 2 tbsp sweet chili sauce 2 tablespoons mayonnaise 1 teaspoon Sriracha four slices white toast 2 tbspoon black sesame seeds for the bacon wrapped pineapple 4 oz thin sliced pre-cooked bacon 1 cup cubed pineapple 1 tbsp Teryaki sauce these are the directions one slice the chicken thighs Into Thin strips two whisk together the teriyaki sauce brown sugar and garlic in a bowl three add the chicken strips to the Bowl cover and marinate for at least 1 hour and up to 12 hours four preheat the oven to 425f on the convection or air fryer setting five skewer the chicken strips onto wooden skewers six chop the raw shrimp into a fine dice seven whisk together the egg sweet chili sauce mayonnaise and Sriracha in a bowl eight add in the shrimp and whisk to combine nine cut the crusts off of the bread and cut each slice into two triangles 10 add 1 tblspoon 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 Teryaki sauce 13 arrange the skewered Chicken shrimp toast bacon wrapped pineapple crab rangon 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 here is a little backstory while you find the ingredients the poo poo platter likely made its debut in mainland United States restaurants through Dawn beach around 1934 since then it’s become a staple at many Polynesian themed eies like Don and Trader vixs the earliest documented mention of a poo poo platter at a Chinese restaurant dates back to 1969 over time other restaurant types adopted the term poo poo platter to refer to a variety of appetizer platters I will see you in the next one and consider subscribing to not miss any delicious recipes like these