Fire up the grill this summer and prepare to dazzle your taste buds with these sensational **Spicy Steak and Shrimp Kabobs with Pina Colada Sauce**. This vibrant dish, a perfect harmony of fiery flavors and tropical sweetness, promises to be the undisputed highlight of any **BBQ**, **potluck**, or casual family gathering. Imagine succulent steak and plump shrimp, infused with an aromatic marinade, grilled to perfection, and then dipped into a creamy, luscious pina colada sauce. It’s a culinary experience that transports you straight to a sun-drenched beach, making you the undisputed king (or queen!) of summer entertaining.
This is a sponsored post on behalf of Dole, but all opinions remain our own.
We are incredibly thrilled to collaborate with Dole today to infuse a little more sunshine into our lives. And what better way to do that than by sharing one of our absolute favorite recipes: these exquisite surf and turf kabobs, elevated by a dreamy pina colada sauce. This dish perfectly embodies the joy of summer, combining the robust flavors of the land with the delicate freshness of the sea, all brightened by the irresistible zest of Dole pineapple.
While I always gravitate towards the juicy shrimp, Carrian has a deep appreciation for the perfectly cooked steak – though, truth be told, I can never resist sneaking a skewer of that for myself too! This recipe offers the best of both worlds, ensuring there’s something to delight every palate at your table.
Carrian and I cherish a growing list of dream destinations, and Hawaii sits proudly at the top of my personal itinerary. I’ve never had the pleasure of visiting, and I’m absolutely yearning for the experience. I can almost taste the vibrant freshness of all that tropical fruit, the incredible seafood, and the savory pork dishes. Seriously, who needs responsibilities when there’s an island paradise calling? Let’s just pack our bags and go right now!
Of course, life rarely works that way. While our future travel list continues to grow, Carrian and I realized early on that true happiness isn’t contingent on money, possessions, or even exotic travel. While exploring new places is wonderful, we find just as much joy and fun right here in Utah, as long as we’re together. It’s about finding the sunshine in everyday moments and in the simple act of sharing delicious food.
Awwww. It’s undeniably true, and I love that Carrian is blushing over my shoulder as she reads this. It’s a testament to the fact that shared experiences, especially over amazing food, create the most lasting memories.
We constantly seek out high-quality ingredients like Dole crushed Pineapple and Dole Pineapple Juice to craft exciting recipes that inject a little tropical warmth into our daily routines. In fact, Carrian has a fantastic pineapple breakfast syrup recipe that instantly makes you feel like you’re on a tropical vacation, right from your first bite in the morning. I absolutely need to convince her to share that one with everyone soon!
This unforgettable dish begins with a meticulously crafted, spicy Asian-inspired marinade. You can allow the flavors to meld for as little as 30 minutes, but for truly exceptional results, we highly recommend marinating the surf and turf overnight. The longer the ingredients have to soak, the deeper and more complex the flavors will become, tenderizing the meat and infusing the shrimp with an incredible zest. While your kabobs are grilling to perfection, you’ll whisk together the creamy dipping sauce in mere moments – a delightful blend of rich coconut cream, sweet Dole pineapple, and a touch of sour cream to create a beautifully smooth and tangy accompaniment. This sauce is not just an add-on; it’s the perfect counterpoint, cooling the spice and adding an extra layer of tropical indulgence.
What Kind of Steak is Best for Grilled Kabobs?
Choosing the right cut of steak is crucial for perfect grilled kabobs. While many cuts can be used, some are inherently better suited for the high heat of the grill and the skewer format. Our top recommendation for an exquisite experience is undoubtedly **filet mignon**. Its incredible tenderness and rich, buttery flavor require minimal preparation and ensure a luxurious bite every time.
Beyond filet mignon, **porterhouse** and **rib eye** steaks are also excellent choices that grill up beautifully. These cuts are known for their marbling, which contributes to their tenderness and robust flavor, meaning they typically don’t require an extensive marinade to make them palatable. Their natural fat content keeps them moist and flavorful on the grill.
For a more economical yet equally delicious option, **flank steak** is a fantastic contender, especially when cut against the grain into strips or 1-inch cubes. Flank steak benefits greatly from marinating, as its fibrous texture readily absorbs flavors and becomes wonderfully tender. When properly prepared and grilled, flank steak offers a hearty, beefy flavor that stands up well to bold marinades.
Are Shrimp and Prawns the Same?
While often used interchangeably in culinary contexts and at the seafood counter, shrimp and prawns are indeed distinct creatures, though they share many similarities in appearance, taste, and cooking methods. The primary differences lie in their biological classification and certain anatomical features.
**Shrimp** typically possess claws on two of their five pairs of legs. They tend to have a more curved body shape when cooked and are usually smaller than prawns.
**Prawns**, on the other hand, feature claws on three of their five pairs of legs. They are generally larger than most shrimp varieties and have a straighter body form. Despite these biological distinctions, when it comes to cooking, they are virtually identical. Both offer a sweet, delicate flavor and a firm, satisfying texture when cooked correctly. Therefore, whether you use shrimp or prawns in this recipe, you can expect delicious results; they can be freely interchanged without impacting the outcome of your kabobs.
Can Kabobs be Cooked in the Oven Instead of Grilled?
Absolutely! While grilling imparts a wonderful smoky flavor and characteristic char, kabobs can be successfully cooked in the oven, making this a versatile dish you can enjoy year-round, regardless of the weather. The oven method is perfect for those who don’t have access to a grill or prefer indoor cooking.
To cook your kabobs in the oven:
First, ensure your skewered kabobs are arranged in a single layer on a baking sheet, ideally lined with parchment paper or foil for easy cleanup. Place the baking sheet on the center rack of your oven, preheated to a high temperature of **450 degrees Fahrenheit (230°C)**. This high heat helps to mimic the intense sizzle of a grill, ensuring the meat and seafood cook quickly and develop a nice sear.
Bake the kabobs for approximately **10 minutes**, then carefully flip them over to ensure even cooking and browning on all sides. Continue baking for an additional **10-15 minutes**, or until the steak reaches your desired doneness and the shrimp turn opaque and pink. Always remember that cooking times can vary based on the thickness of your steak pieces and the size of your shrimp, so monitor closely for best results.
More Delicious STEAK RECIPES:
- Flank Steak Fajita Marinade
- Easy Garlic Butter Steak at Home
- Easy Philly Cheesesteak Bread
- Best Steak Marinade
- Healthy Thai Peanut Steak Salad
- Grilled Steak Burrito Bowls
- Grilled Flank Steak Summer Salad
- Porterhouse Steak with Mushrooms
- Steak Burrito with Grilled Zucchini
- Steak and Brussels Sprouts
- Philly Cheesesteak Egg Rolls
- All our Beef Recipes here!
Spicy Steak and Shrimp Kabobs with Pina Colada Sauce
Spicy Steak and Shrimp Kabobs with Pina Colada Sauce
Ingredients
- 1-2 Pounds Flank Steak, cut in strips or 1″ cubes
- 1 Pound 16/20 Veined and Peeled Shrimp
- 1/4 Cup Soy Sauce
- 4 Cloves Garlic, minced
- 6 Ounces Pineapple Juice
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Curry Powder, up to 1 teaspoon per taste
- 1/4 teaspoon Red Pepper Flakes
- 1/2 teaspoon Cayenne
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Sesame Oil
- 2 Tablespoon Coconut Cream, in a can found by the coconut milk
- 1 1/2 teaspoons Rice Vinegar
- 2 Tablespoons Dark Brown Sugar
For the Sauce
- 1 Cup Coconut Cream
- 1/2 Cup Crushed Pineapple and Juice
- 1/2 Cup Sour Cream
Instructions
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In a bowl, whisk together the soy sauce, minced garlic, Dole pineapple juice, olive oil, curry powder (adjust to taste for desired spiciness), red pepper flakes, cayenne, ground ginger, sesame oil, coconut cream, rice vinegar, and dark brown sugar until thoroughly combined. This creates your flavorful Asian-inspired marinade.1/4 Cup Soy Sauce, 4 Cloves Garlic, 6 Ounces Pineapple Juice, 1 Tablespoon Olive Oil, 1/2 teaspoon Curry Powder, 1/4 teaspoon Red Pepper Flakes, 1/2 teaspoon Cayenne, 1/2 teaspoon Ground Ginger, 1/2 teaspoon Sesame Oil, 2 Tablespoon Coconut Cream, 1 1/2 teaspoons Rice Vinegar, 2 Tablespoons Dark Brown Sugar
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Divide the marinade equally into two separate resealable bags. Add the cut flank steak to one bag and the veined and peeled shrimp to the other bag. Ensure the meat and seafood are fully coated.1-2 Pounds Flank Steak, 1 Pound 16/20 Veined and Peeled Shrimp
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Place both bags in the refrigerator to marinate. For a quick infusion of flavor, marinate for a minimum of 30 minutes. For the most tender and flavorful results, we highly recommend marinating for an entire day, or overnight.
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When you’re ready to grill, remove the marinated steak and shrimp from the refrigerator and let them sit on the counter in their bags for about 15-20 minutes to come closer to room temperature. Meanwhile, preheat your grill to high heat, allowing it to heat for 5-10 minutes.
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Once the grill is hot, reduce the heat to medium.
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Carefully thread the marinated shrimp onto a few separate skewers. Skewer the marinated steak pieces onto different skewers. Keeping them separate allows for optimal cooking times for each component.
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Begin by placing the steak skewers on the grill. Grill the steak, turning occasionally, for approximately 2 minutes to achieve a nice sear. Then, add the shrimp skewers to the grill and cook both steak and shrimp simultaneously. Cook the shrimp for about 3 minutes per side, or until they turn opaque and pink. Continue cooking the steak until it reaches your desired level of doneness (e.g., medium-rare to medium for optimal tenderness).
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Remove the steak and shrimp kabobs from the grill. Let them rest for a few minutes before serving alongside the freshly prepared pina colada sauce.
Sauce
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In a separate small bowl, whisk together the coconut cream, Dole crushed pineapple with its juice, and sour cream until the sauce is smooth and creamy. This delightful pina colada sauce can be made in advance and kept refrigerated until ready to serve.1 Cup Coconut Cream, 1/2 Cup Crushed Pineapple and Juice, 1/2 Cup Sour Cream
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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