Coconut Shrimp Pineapple Bites
Purchase pre-made coconut shrimp so that all you have to do is pop those babies in the oven to crisp and then assemble the rest of your ingredients! To assemble the Coconut Shrimp Pineapple Bites, skewer shrimp onto a toothpick followed by a small chunk of pineapple and then a slice of avocado. For an extra burst of spicy-sweet flavor, whip up a dipping sauce by combining 2 tablespoons of sriracha, 1 tablespoon of orange marmalade, and 2 tablespoons of Asian sweet chili sauce with a 1/4 cup of mayo.
This traditional Puerto Rican finger food is perfect enjoyed by itself, or as a compliment to a larger meal. Start by peeling two plantains and then cutting them into 1-inch thick discs. Fill a bowl with water and mix in 1 tablespoon minced garlic; set aside. Next, add enough oil to a skillet so that the discs will be halfway submerged. Once the oil is hot, add the plantains and fry for about 3-5 minutes on each side. Remove and allow oil to drain on a paper towel-covered plate. Using the back of a wooden spoon, smash each plantain disc and then transfer to the garlic water; allow discs to soak for one minute. Remove from water, and dab off any bits of minced garlic from the discs. Fry for an additional 2-3 minutes and drain once more on a paper towel-covered plate. Sprinkle with ground sea salt.
Spicy Poke Nachos
This elevated snack brings a tex-mex twist to the refreshing Hawaiian classic. In a medium-sized mixing bowl, mix together 1 teaspoons sesame oil, 1 teaspoon Tamari, 1/2 teaspoon sriracha, and 1 scallion finely chopped. Dice 1/4 a pound of sushi grade Ahi tuna, then add to the bowl and carefully coat in mixture. Top a bed of tortilla chips with poke mixture, then drizzle on spicy mayo followed by a garnish of sesame seeds. Dig in!
Tropical Chickpea Salad
Even salad naysayers will be reaching for a bite of this tantalizing summer starter. In a large bowl, combine 1 can of rinsed and drained chickpeas, 1 cubed mango, 1/2 red onion finely chopped, 1 cubed avocado, 3 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon ground cumin, a dash of chili powder, and salt to taste. Mix thoroughly and serve chilled.