Boards Showpiece Boards Tropical Island Charcuterie Board
Showpiece Boards
Tropical Island Charcuterie Board
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Two pineapple palm trees tower over a turquoise lagoon filled with shrimp and mango salsa, ringed by a toasted-coconut beach.
- Serves
- 12–15
- Board
- 48 × 30 in
- Prep
- 2 hours
- Cost
- $120–$150
- Level
- 3 of 5
Get the full plan Shopping list with amounts, placement and timeline.
The book it's in
Build it exactly, with the book
This board is in Charcuterie Lab: Impossible Boards, with 24 more showpiece boards. The book has the full shopping list, the layout, all eight build steps with the trick that makes the shape work, and easy, budget and luxe versions.
Why it works
Each palm tree is a pineapple, cut and rebuilt so it stands up with its leafy top. They give the board height, which is what makes it look dramatic from across the room.
The food is a luau: teriyaki chicken skewers, chilled shrimp, prosciutto-wrapped melon, mango salsa, papaya and pepper jack and Havarti cubes. It's made for summer birthdays, pool parties and luau themes.
Timeline
- Day beforeMarinate the chicken. Make the mango salsa. Toast the coconut.
- 3 hours beforeGrill or bake the chicken skewers.
- + 3 more stepsThe rest of the timeline and the step-by-step placement are in the full plan.
Questions
How do you make pineapple palm trees?
Each palm is a whole pineapple, cut and rebuilt on a long skewer so it stands tall with its leafy crown on top. The book walks through the cuts step by step.
Does it need cooking?
Only the teriyaki chicken skewers. Everything else is ready to eat.
Can I make it ahead?
Cook the skewers and make the salsa the day before. Keep the shrimp on ice until serving. Keep meat, cheese and cut fruit out no more than 2 hours, or 1 hour above 90°F. For a long party, build half, keep the refill in the fridge and top it up halfway through.
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Want more ideas? Read Summer Charcuterie Board Ideas or Themed Charcuterie Board Ideas: 25 Shaped Boards That Make Guests Ask “How?”.