📖 Instructions

1. Prepare the Tropical Fruit Salad: Begin by washing all the fruits thoroughly. Dice the mango, kiwi, and papaya into bite-sized pieces. Hull the strawberries and slice them in half. Combine all the diced fruits in a large bowl.
2. Make the Honey-Lime Dressing: In a small bowl, whisk together honey, lime juice, and a pinch of salt. Adjust the sweetness and tartness according to your preference. Remember, the dressing should complement the fruit, not overpower it.
3. Combine Fruit and Dressing: Pour the honey-lime dressing over the fruit salad and gently toss to coat. Be careful not to overmix, as the fruits can become mushy. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling time is crucial for enhancing the taste.
4. Marinate the Shrimp: In a bowl, mix the peeled and deveined shrimp with soy sauce, ginger, garlic, and a drizzle of sesame oil. Let it marinate for about 15 minutes. The marinade will infuse the shrimp with savory and umami notes.
5. Thread the Skewers: Thread the marinated shrimp onto skewers, alternating with chunks of pineapple and red bell pepper. This colorful arrangement not only looks appealing but also adds layers of flavor to each bite.
6. Grill the Skewers: Preheat your grill to medium heat. Lightly oil the grates to prevent sticking. Grill the skewers for about 2-3 minutes per side, or until the shrimp is pink and opaque and the pineapple is slightly charred. Keep a close eye on them to avoid overcooking.
7. Prepare the Teriyaki Glaze: While the skewers are grilling, prepare the teriyaki glaze. In a small saucepan, combine teriyaki sauce, honey, and a dash of red pepper flakes. Simmer over low heat until the glaze thickens slightly. This glaze will add a sweet and spicy kick to the skewers.
8. Glaze the Skewers: Brush the teriyaki glaze over the grilled shrimp skewers during the last minute of grilling. This will create a glossy and flavorful finish.
9. Assemble the Sandwiches: Spread a thin layer of cream cheese on both slices of Hawaiian sweet rolls. Layer with sliced grilled chicken, mango chutney, and a sprinkle of shredded coconut. The cream cheese acts as a barrier, preventing the bread from getting soggy.
10. Bake the Sandwiches: Preheat your oven to 350°F (175°C). Place the assembled sandwiches on a baking sheet and bake for about 5-7 minutes, or until the bread is lightly toasted and the cheese is melted. Keep a close watch to avoid burning.
11. Prepare the Dipping Sauce: In a small bowl, whisk together coconut milk, curry powder, and a squeeze of lime juice. Adjust the curry powder to your liking, depending on how mild or spicy you prefer it. This dipping sauce provides a creamy and aromatic complement to the sandwiches.
12. Pack the Picnic Basket: Line your wicker basket with a picnic blanket. Arrange the tropical fruit salad in reusable containers, ensuring they are tightly sealed to prevent spills. Place the grilled shrimp skewers in another container, and carefully pack the tropical chicken sandwiches. Don't forget to include the honey-lime dressing and coconut curry dipping sauce in separate, leak-proof containers.
13. Add Refreshments: Include bottles of coconut water or sparkling lemonade to complete your tropical picnic experience. These beverages perfectly complement the flavors of the food.
14. Final Touches: Pack some paper towels, utensils, and wet wipes for easy cleanup. Don't forget a small cutting board and knife for any last-minute slicing needs. Also, bring a small bag for trash to keep your picnic spot clean and pristine.
15. Set Up Your Picnic: Find a shady spot, spread out your picnic blanket, and enjoy your tropical feast! Savor each bite and bask in the beautiful surroundings.