Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 1-1/4 cups
Sesame oil 1/4 cup
Chinese five spice 3 Tbsp.
White wine 1/2 cup
Limes, juiced 3 ea.
Prawns, 21/25, peeled and deveined, tail on 24 ea.
Chicken thigh, boneless, skin on, 4 oz. 12 ea.
Romaine hearts, marinate in olive oil and sherry vinegar 48 ea.
Salt and pepper as needed
Coconuts 6 ea.
Olive oil 1/2 cup
Eggplants, peeled, medium diced 2 ea.
Parsnips, peeled, medium diced 4 ea.
Green peppers, julienne 2 ea.
Red Bermuda onion, julienne 1 ea.
Garlic, minced 2 Tbsp.
Ginger, minced 2 Tbsp.
White wine 1/2 cup
Coconut milk, 13.5 fl. oz. cans 4 cans
TABASCO® brand Green Jalapeño Pepper Sauce 2 cups
Limes, juiced 2 ea.
Corn, fresh, shucked, kernels racked 2 cobs
Coconut, toasted 1/2 cup
Basil leaves, torn 1 bunch
Cilantro leaves, torn 1 bunch
Mangoes, peeled, diced 2 ea.
Kiwis, peeled, diced 2 ea.
Tomatoes, seeded, julienne 2 ea.
Macadamia nuts, roasted 1/4 cup
Jasmine rice, cooked 4 cups


  1. Make chicken and prawn marinade by combining TABASCO® Chipotle Pepper Sauce, sesame oil, Chinese five spice, 1/2 cup white wine and juice of 3 limes. Marinate prawns and chicken separately for at least 3 hours, refrigerated.
  2. Marinate romaine hearts, with salt and pepper to taste, for 3 hours.
  3. Have produce manager split coconuts for you. Use raw as is or steam for 35 minutes.
  4. Heat 1/2 cup olive oil in pan until hot. Add eggplants, parsnips, green peppers, and onions, and sauté until well browned (additional oil may be required). Add garlic and ginger, and sauté briefly. Deglaze with 1/2 cup white wine and reduce by half. Add coconut milk, TABASCO® Green Jalapeño Pepper Sauce and juice of 2 limes; simmer.
  5. On a barbeque grill, grill chicken slowly until cooked. Grill prawns when chicken is close to being done. Dice chicken.
  6. Add fresh corn to sauce. Add cooked, diced chicken to sauce, along with cooked prawns, and simmer for 5 minutes. Grill romaine hearts quickly on the grill and reserve. Combine toasted coconut, basil, cilantro, mangoes and kiwis, and add to sauce mixture.
  7. To serve, place romaine on plate with coconut half and rice. Place sauce into coconut half and let it cascade down onto the plate. Garnish with julienned tomato and Macadamia nuts.

Yield: 12 servings