If you were just thinking, today I would like to make the most epic slider ever, then you’re in luck, because today I have the most epic slider recipe for you!
Why just have steak on a slider, when you can have steak AND shrimp? And not just any steak, but Hawaiian BBQ Steak, and not just any shrimp, but Macadamia Coconut Shrimp!
I’ve combined these delicious flavors of Hawaii to celebrate Hawaiian Foods Week with my friends at King’s Hawaiian, Dole, SPAM®, Mauna Loa Dry Roasted Macadamia Nuts and Kona Brewing Co.!
Hawaiian Foods Week is a week dedicated to celebrating the cuisine and culture of the Aloha spirit, and introducing people to delicious Hawaiian Food! Join me in celebrating June 12-18 with these scrumptious Hawaiian sliders!
Chopped Pineapple Slaw
- 1 cup cabbage (diced)
- ½ cup red onion (diced)
- 1 cup DOLE Pineapple Slices (diced)
- ¼ cup Mauna Loa 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 King’s Hawaiian Original Sweet Pineapple BBQ Sauce
Macadamia Coconut Shrimp
- 12 large (16/20 count) shrimp (peeled, deveined, tails removed)
- ¼ cup flour
- 2 large eggs (whisked)
- ½ cup Mauna Loa Dry Roasted Macadamia Nuts (crushed)
- ½ cup panko bread crumbs
- ½ cup sweetened coconut flakes
- ¼ cup vegetable oil
King’s Hawaiian Original Hawaiian Sweet Rolls (12 count)
For the slaw, combine all of the ingredients in a large bowl and toss everything together.
Place in the refrigerator until ready to serve the sliders.
For the steak, toss the steak in the bbq sauce. Let marinate in the refrigerator for 15-20 minutes while preparing the shrimp.
For the shrimp, place the flour in a shallow bowl. Whisk the eggs together in another shallow bowl. On a large rimmed plate or bowl, combine the macadamia nuts, panko breadcrumbs and coconut.
Dredge the shrimp in the flour, then toss in the egg, then coat in the macadamia, panko, coconut mix.
Heat the vegetable oil in a large skillet over medium-high heat.
Heat a grill, or grill pan, over medium high heat. Oil the grill grates, then add the steak and grill for 5 minutes per side (for medium rare) or 6-7 minutes per side (for medium).
Add the shrimp to the vegetable oil and cook for 2-3 minutes per side or until lightly browned and crispy.
Remove the steaks from the grill and let rest for 5 minutes. Slice the steaks against the grain. Lightly toast the King’s Hawaiian Original Hawaiian Sweet Rolls, top with a spoonful of the pineapple slaw, two slices of steak and one macadamia coconut shrimp.
I also added an extra drizzle of the King’s Hawaiian Original Sweet Pineapple BBQ Sauce, because O-M-G it’s so good!
In one bite, you get the soft, sweet King’s Hawaiian Original Hawaiian Sweet Rolls, the crispy macadamia coconut shrimp, the juicy, tender steak and the crunchy, tangy pineapple slaw, it really is the most perfect bite of food in the world! 😉
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This is a sponsored conversation written by me on behalf of King’s Hawaiian. The opinions and text are all mine.