Sizzling Surf & Turf: Spicy Steak and Shrimp Kabobs with Zesty Pina Colada Sauce

Prepare to elevate your summer grilling game with these incredibly flavorful and spicy steak and shrimp kabobs, perfectly complemented by a creamy, tropical pina colada sauce. Whether you’re hosting a backyard BBQ or contributing to a casual potluck, this dish is guaranteed to impress and crown you the culinary king or queen of any gathering. The vibrant flavors, tender meats, and refreshing sauce transport your taste buds straight to a sun-drenched beach, making every bite a mini-vacation.

This is a sponsored post on behalf of Dole, but all opinions remain our own.

Embracing the Sunshine with Tropical Flavors

We are absolutely thrilled to partner with Dole today to infuse a little more sunshine into everyday life. What better way to achieve that vibrant, sunny feeling than by sharing one of our all-time favorite recipes: these spectacular surf and turf kabobs featuring an irresistible pina colada sauce? This dish isn’t just a meal; it’s an experience, bringing the essence of a tropical escape right to your dinner table.

For me, the succulent shrimp on these kabobs are the undeniable highlight, while my partner Carrian always gravitates towards the perfectly grilled steak. But who are we kidding? I always make sure to snag a skewer of that tender steak for myself too – it’s just too good to resist!

Carrian and I cherish our ever-growing list of dream travel destinations, and Hawaii sits proudly at the top of my personal list. I’ve never had the pleasure of visiting, and I’m absolutely yearning for the vibrant culture, breathtaking scenery, and, of course, the incredible food. Just imagining the taste of all that fresh fruit, exquisite seafood, and savory pork makes my mouth water. If only we could drop everything and go right now!

While spontaneous trips to paradise aren’t always feasible, we’ve learned that true happiness isn’t solely dependent on lavish vacations or material possessions. Exploring new places is wonderful, but we find just as much joy and fun right here at home, especially when we’re together. This philosophy extends beautifully to our kitchen, where we discover immense pleasure in creating dishes that evoke those desired feelings of escape and delight.

Indeed, it’s those shared moments and simple pleasures that truly make life sweet. And yes, Carrian is probably blushing over my shoulder as she reads this, but it’s the honest truth!

Dole products are a cornerstone of our culinary adventures, bringing that much-needed splash of tropical flavor to our recipes. Whether it’s Dole crushed Pineapple or Dole Pineapple Juice, these ingredients help us craft dishes that add a little sunshine to our day. In fact, Carrian has this incredible pineapple breakfast syrup recipe that instantly makes you feel like you’re on a tropical island from the moment you wake up. I absolutely must convince her to share that one with everyone soon!

Crafting the Perfect Marinade and Effortless Sauce

This incredible recipe begins with a bold, spicy, and distinctly Asian-inspired marinade. The beauty of this marinade lies in its flexibility: you can let your steak and shrimp soak up the flavors for as little as 30 minutes, or for maximum tenderness and taste, prepare it an entire night ahead. The longer it marinates, the more intensely flavorful your kabobs will be. Once marinated, simply skewer the meat and seafood. While they’re sizzling on the grill, you’ll whip up the decadent dipping sauce in just 60 seconds. This creamy concoction features rich coconut cream, sweet Dole pineapple, and a touch of sour cream to create a beautifully thick and tangy complement to the spicy kabobs.

Choosing the Best Cuts: Steak and Shrimp for Kabobs

What Kind of Steak is Best for Grilled Kabobs?

For a truly luxurious experience, filet mignon stands at the top of the list for steak kabobs. Its unparalleled tenderness and rich flavor make it a premium choice. However, several other cuts also perform exceptionally well on the grill without extensive marinating to achieve tenderness:

Porterhouse: Known for its generous size and two distinct textures, the porterhouse offers a fantastic grilling experience.
Rib Eye: Highly marbled and exceptionally flavorful, rib eye grills up beautifully, staying juicy and tender.
Sirloin: A more economical yet still delicious choice, sirloin benefits from a good marinade to enhance tenderness and flavor, making it perfect for kabobs.
Flank Steak: As used in our recipe, flank steak is lean and absorbs marinades wonderfully. Cutting it against the grain after grilling ensures tenderness.

When selecting your steak, look for good marbling (streaks of fat) for added flavor and juiciness. For kabobs, ensure the steak is cut into uniform 1-inch cubes or strips to ensure even cooking.

Are Shrimp and Prawns the Same?

While often used interchangeably in culinary contexts, shrimp and prawns are biologically different. The key distinction lies in their anatomy:

Shrimp: Typically have claws on two of their five pairs of legs. They tend to be smaller and have a curved body.
Prawns: Possess claws on three of their five pairs of legs. They are generally larger and have a straighter body.

From a cooking perspective, their textures and flavors are quite similar, meaning they can be substituted for one another in most recipes without affecting the outcome. For kabobs, choose larger shrimp (like 16/20 count) as they are easier to skewer and less prone to overcooking on the grill.

Can Kabobs be Cooked in the Oven Instead of Grilled?

Absolutely! If grilling isn’t an option due to weather or equipment, kabobs can be successfully cooked in the oven, though you might miss some of that signature smoky flavor. To bake your kabobs:

Preheat your oven to 450 degrees Fahrenheit (230°C).
Place the skewered kabobs on a baking sheet lined with parchment paper or foil (for easy cleanup) on the center rack. Ensure they are not overcrowded to allow for even cooking.
Bake for 10 minutes, then carefully turn the kabobs over.
Continue baking for another 10-15 minutes, or until the steak reaches your desired doneness and the shrimp are opaque and pink.

While the oven method won’t replicate the char and smoky notes of a grill, it still delivers delicious and perfectly cooked kabobs.

Expert Tips for Grilling Kabobs to Perfection

Grilling kabobs is an art form, but with a few simple tips, you can achieve perfectly cooked, juicy results every time:

Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading. This prevents them from burning on the grill. Metal skewers are a great reusable alternative.
Uniform Pieces: Cut all your steak and shrimp pieces to roughly the same size. This ensures everything cooks evenly.
Separate Skewers: As recommended in our recipe, cook steak and shrimp on separate skewers. Steak often requires a longer cooking time than shrimp, so separating them allows you to pull each off the grill at its optimal doneness.
Don’t Overcrowd: Leave a small space between each piece of meat or seafood on the skewer to allow for even heat circulation and proper cooking.
Preheat Your Grill: Always preheat your grill to the specified temperature (high, then reduce to medium) before placing the kabobs on. This creates those beautiful grill marks and prevents sticking.
Clean Grates: Start with clean grill grates to prevent sticking. A wire brush works wonders.
Oil the Grates: Lightly oil your grill grates before adding the kabobs. This also helps prevent sticking.
Monitor Temperature: Use a meat thermometer to check the internal temperature of your steak for precise doneness (130-135°F for medium-rare). Shrimp are done when opaque and pink, usually in just a few minutes per side.
Rest the Meat: After grilling, allow the steak kabobs to rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Serving Suggestions and Pairings

These Spicy Steak and Shrimp Kabobs with Pina Colada Sauce are a complete meal on their own, but they also pair beautifully with various side dishes to create an unforgettable feast. Consider serving them with:

Coconut Rice: The creamy, sweet notes of coconut rice perfectly complement the tropical sauce.
Grilled Vegetables: Bell peppers, onions, zucchini, and cherry tomatoes can be grilled alongside or on separate skewers.
Fresh Green Salad: A simple salad with a light vinaigrette offers a refreshing contrast.
Pineapple Salsa: For an extra burst of tropical flavor, a homemade pineapple salsa would be delightful.
Hawaiian Rolls: Sweet and soft, these rolls are perfect for soaking up any leftover sauce.

No matter how you serve them, these kabobs are sure to be a crowd-pleaser that embodies the joy and relaxation of summer.

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!

Recipe: Spicy Steak and Shrimp Kabobs with Pina Colada Sauce

By Sweet Basil

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 4

Fire up the grill for these spicy steak and shrimp kabobs with pina colada sauce and you’ll be the king of any BBQ or potluck this summer.

Ingredients

For the Kabobs

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 Tablespoons Coconut Cream, in a can (found by the coconut milk)
1 1/2 teaspoons Rice Vinegar
2 Tablespoons Dark Brown Sugar

For the Pina Colada Sauce

1 Cup Coconut Cream
1/2 Cup Crushed Pineapple and Juice
1/2 Cup Sour Cream

Instructions

In a large bowl, whisk together the soy sauce, minced garlic, pineapple juice, olive oil, curry powder, red pepper flakes, cayenne pepper, ground ginger, sesame oil, 2 tablespoons coconut cream, rice vinegar, and dark brown sugar until well combined. This forms your marinade.
Divide the marinade evenly into two separate resealable plastic bags. Add the flank steak pieces to one bag and the peeled shrimp to the other.
Place both bags in the refrigerator to marinate. Marinate for a minimum of 30 minutes, or for best results, allow them to marinate all day or overnight.
When ready to grill, remove the marinated steak and shrimp from the fridge and let them sit on the counter in their bags while you preheat the grill. Heat your grill to high heat and allow it to heat for 5-10 minutes.
Reduce the grill heat to medium.
Carefully skewer the shrimp onto a few separate skewers. Skewer the steak pieces onto other separate skewers. This allows you to cook them independently for optimal doneness.
Begin by placing the steak skewers on the grill. Cook, turning occasionally, for about 2 minutes.
Then, add the shrimp skewers to the grill. Continue cooking both, turning as needed, for an additional 3 minutes per side, or until the shrimp are opaque and pink, and the steak reaches your desired doneness (e.g., 130-135°F for medium-rare).
Remove the kabobs from the grill and let the steak rest for a few minutes before serving with the prepared Pina Colada Sauce.

Pina Colada Sauce Instructions

In a small bowl, whisk together the 1 cup coconut cream, 1/2 cup crushed pineapple (with its juice), and 1/2 cup sour cream until smooth and creamy.

Recipe Notes

For convenience, you can prepare the kabobs (marinate and skewer) a day in advance. Cover them tightly and refrigerate until you are ready to grill. This makes entertaining a breeze!

Nutrition (Approximation per serving)

Serving: 1 kabob, Calories: 525kcal, Carbohydrates: 18g, Protein: 29g, Fat: 39g, Saturated Fat: 27g, Cholesterol: 83mg, Sodium: 901mg, Potassium: 733mg, Fiber: 2g, Sugar: 11g, Vitamin A: 320IU, Vitamin C: 6mg, Calcium: 75mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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