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.
This is a sponsored post on behalf of Dole, but all opinions remain our own.
We are so beyond excited to be teamed up with Dole today to chat about having a little more sunshine in life and what better way to do that than to share one of my favorite recipes, surf and turf kabobs with pina colada sauce.
I go for the shrimp and Carrian is all about the steak (though I totally always take a skewer of that for myself too.)
Carrian and I have a list of places to one day visit and one place that I have put on the list is Hawaii. I’ve never been and I’m dying to go. I can just taste all of that fresh fruit, seafood and pork. Seriously, who needs work, let’s all just go right now!
But of course that isn’t how life works so although we have our future travel list Carrian and I learned early on that we don’t need money, stuff or travel to make us happy. It’s awesome to go places and explore but we can have just as much fun here in Utah as long as we are together.
Awwwww. It’s true though and I love that Carrian is blushing over my shoulder as she reads this.
We love to find ingredients like Dole crushed Pineapple, or Dole Pineapple Juice to create fun recipes that bring a little sunshine into our lives. In fact, there’s this awesome pineapple breakfast syrup recipe Carrian makes that makes you feel like you’re on a tropical vacation first thing in the morning. I totally need to get her to post that one.
This one starts off with a spicy Asian inspired marinade that you can do as little as 30 minutes or as far out as an entire night ahead of time. The longer the better. Then just skewer the meat and while it’s cooking take 60 seconds to stir together a dipping sauce made of coconut cream, pineapple, and a touch of sour cream to thicken it up.
Spicy Steak and Shrimp Kabobs with Pina Colada Sauce
- 1-2 lb Flank Steak, cut in strips or 1" cubes
- 1 Pound 16/20 Veined and peeled shrimp
- ¼ Cup Soy Sauce
- 4 Cloves of garlic, minced
- 6 ounces Pineapple Juice
- 1 Tablespoon Olive Oil
- ½ Teaspoon (up to 1 teaspoon per taste) Curry Powder
- ¼ Teaspoon Red Pepper Flakes
- ½ Teaspoon Cayenne
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Sesame Oil
- 2 Tablespoon Coconut Cream (in a can found by the coconut milk)
- 1½ Teaspoons Rice Vinegar
- 2 Tablespoons Dark Brown Sugar
- 1 Cup Coconut Cream
- ½ Cup Crushed Pineapple and Juice
- ½ Cup Sour Cream
- In a bowl, whisk together the soy sauce, garlic, pineapple juice, olive oil, curry, red pepper flakes, cayenne, ginger, sesame oil, coconut cream, rice vinegar, and brown sugar. Separate into 2 ziploc bags and add the steak to one and shrimp to the other. Place in the fridge for 30 minutes or we prefer all day.
- Once you're ready to grill, heat the grill to high heat and place the meat and seafood on the counter in their bags. Allow the grill to heat for 5-10 minutes. Turn to medium heat. Skewer the shrimp on a few skewers and the steak on separate skewers. Start with the steak and grill, turning occasionally for 2 minutes then add the shrimp and cook for 3 minutes per side.
- Remove from grill and serve with sauce.
- In a bowl whisk together the pineapple, coconut and sour cream.