Grilled Hawaiian BBQ steak, crispy macadamia coconut shrimp, and a fresh chopped pineapple slaw combine to create the ultimate Hawaiian Surf and Turf sliders.
This recipe celebrates the vibrant flavors of Hawaii and the spirit of Hawaiian Foods Week.
If you’re craving an unforgettable slider, these Hawaiian Surf & Turf Sliders deliver. Why settle for just steak when you can pair tender, BBQ-glazed steak with a crispy macadamia coconut shrimp and a tangy pineapple slaw? Each bite balances sweet, savory, crunchy, and creamy textures—perfect for summer gatherings, game day, or a special family meal.
This recipe brings together classic Hawaiian-inspired ingredients—sweet pineapple, macadamia nuts, coconut, and a bright lime-sriracha slaw—paired with BBQ-marinated flat iron steak and crisp coconut-crusted shrimp. It’s a delicious nod to Pacific island flavors and a fun way to celebrate Hawaiian Foods Week.
Hawaiian Surf & Turf Sliders Ingredients
Chopped Pineapple Slaw
- 1 cup cabbage, diced
- ½ cup red onion, diced
- 1 cup pineapple (Dole pineapple slices or fresh), diced
- ¼ cup dry roasted macadamia nuts, chopped
- ¼ cup cilantro, chopped
- ¼ cup unsweetened coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp sriracha
- 1 tsp brown sugar
- ¼ tsp salt
BBQ Grilled Steak
- 1 lb flat iron steak
- 1 cup sweet pineapple BBQ sauce
Macadamia Coconut Shrimp
- 12 large shrimp (16/20 count), peeled, deveined, tails removed
- ¼ cup flour
- 2 large eggs, whisked
- ½ cup dry roasted macadamia nuts, crushed
- ½ cup panko breadcrumbs
- ½ cup sweetened coconut flakes
- ¼ cup vegetable oil (for pan-frying)
King’s Hawaiian Original Hawaiian Sweet Rolls (12-count) — lightly toasted for assembling sliders.
Instructions
- Make the pineapple slaw: In a large bowl, combine diced cabbage, red onion, diced pineapple, chopped macadamia nuts, and cilantro. In a small bowl, whisk together coconut milk, lime juice, sriracha, brown sugar, and salt. Pour the dressing over the slaw and toss until everything is coated. Chill in the refrigerator until ready to serve. The slaw is bright, slightly spicy, and adds a refreshing crunch to each slider.
- Marinate the steak: Toss the flat iron steak in the sweet pineapple BBQ sauce until well coated. Place the steak in the refrigerator to marinate for 15–20 minutes while you prepare the shrimp. This short marinade adds a caramelized, tropical sweetness to the grilled steak.
- Prepare the macadamia coconut coating: Set up three shallow bowls: flour in the first, whisked eggs in the second, and a mixture of crushed macadamia nuts, panko breadcrumbs, and sweetened coconut flakes on a large plate for the final coating.
- Coat the shrimp: Dredge each shrimp in the flour, dip into the beaten eggs, then press into the macadamia–panko–coconut mixture to fully coat. Lay the coated shrimp on a tray while you heat the oil.
- Cook the shrimp: Heat vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook 2–3 minutes per side, until the coating is golden brown and crispy and the shrimp are cooked through. Transfer to a paper-towel-lined plate to drain.
- Grill the steak: Heat a grill or grill pan to medium-high and oil the grates. Grill the marinated steak 5 minutes per side for medium-rare, or 6–7 minutes per side for medium. Remove the steak and let it rest for 5 minutes before slicing against the grain into thin slices. Resting keeps the steak juicy and tender.
- Assemble the sliders: Lightly toast the sweet rolls. Top each roll with a spoonful of pineapple slaw, two slices of grilled steak, and one macadamia coconut shrimp. If you like extra sauce, add a light drizzle of the pineapple BBQ sauce on top for added sweetness and glaze.
Serving Notes and Tips
These sliders are best served warm, straight from the grill and skillet. The combination of soft, sweet rolls, tender BBQ steak, and crunchy macadamia coconut shrimp with the tangy pineapple slaw creates a satisfying, multi-textured bite. Prepare the slaw and crush the macadamias ahead of time to speed up assembly. For crowds, multiply the ingredient amounts and keep components warm in separate trays until serving.
Recipe Details
- Servings: 12 sliders
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Author: Whitney Bond
Nutrition Facts (per slider)
- Calories: 283 kcal (14% DV)
- Carbohydrates: 20 g (7% DV)
- Protein: 11 g (22% DV)
- Fat: 18 g (28% DV)
- Saturated Fat: 8 g (40% DV)
- Cholesterol: 67 mg (22% DV)
- Sodium: 438 mg (18% DV)
- Potassium: 283 mg (8% DV)
- Fiber: 2 g (8% DV)
- Sugar: 12 g (13% DV)
- Vitamin A: 130 mg (3% DV)
- Vitamin C: 11.4 mg (14% DV)
- Calcium: 40 mg (4% DV)
- Iron: 2.1 mg (12% DV)
Enjoy these Hawaiian Surf & Turf Sliders as a festive appetizer, party main, or a memorable weeknight treat. The bright slaw and crunchy shrimp make them uniquely Hawaiian—sweet, savory, and utterly delicious in every bite.
