Active Time

　　1 1/2 hr

　　Total Time

　　2 hr

　　Polynesian-Style Hors d’Oeuvres

　　A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this playful platter an irresistible hit at parties.

　　

Ingredients

Makes 6 servings

　　

For shrimp toasts:

1/2 pound shrimp, peeled and deveined

　　1 tablespoon finely chopped peeled ginger

　　1 tablespoon Asian sesame oil

　　1 tablespoon medium-dry Sherry

　　1 tablespoon soy sauce

　　1 large egg white

　　2 tablespoons finely chopped cilantro

　　2 scallions, finely chopped

　　6 slices firm white sandwich bread, cut into 1 1/2-inch rounds (24 total)

　　About 6 cups vegetable oil for frying

　　

For bacon-wrapped pineapple:

12 slices bacon (about 3/4 pound), halved crosswise

　　1 (1 1/2-pounds) pineapple, peeled, cored, and cut into 24 (1-inch) chunks

　　1 bunch scallions, greens cut into 5-inch-long pieces and halved lengthwise

　　

For beef teriyaki:

3 tablespoons soy sauce

　　2 tablespoons seasoned rice vinegar

　　2 garlic cloves, minced

　　2 teaspoons grated peeled ginger

　　1 medium zucchini

　　1/2 pound flatiron steak, cut across grain into 1/8-inch-thick slices

　　24 wooden picks; 24 (6-inch) bamboo skewers, soaked in water for 30 minutes; Equipment: an adjustable-blade slicer; a deep-fat thermometer

　　Accompaniment: hoisin and Sriracha sauce

　　

Assemble shrimp toasts:

Step 1

Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).

　　

Make bacon-wrapped pineapple:

Step 2

Preheat oven to 450°F with rack in middle.

　　

Step 3

Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.

　　

Meanwhile make beef teriyaki:

Step 4

Stir together soy sauce, vinegar, garlic, and ginger.

　　

Step 5

Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.

　　

Step 6

When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.

　　

Meanwhile, fry shrimp toasts:

Step 7

Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat.

　　

Step 8

Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.

　　

To serve:

Step 9

Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.

　　Cooks' notes:

　　•Shrimp toasts can be assembled 1 hour ahead and chilled.

　　•Pineapple can be wrapped with bacon and scallions 4 hours ahead and chilled.

　　•Skewers can be chilled 2 hours ahead; brush with soy mixture before broiling.