Pineapple Salmon Skewers Recipe

I couldn’t resist pairing Salmon and pineapple on skewers, and the recipe I posted at Delish.com is one I’m still telling friends about.

I know, salmon and pineapple sounds like a backyard gimmick, but I couldn’t stop sneaking bites when I tested these Pineapple Salmon Skewers. The bright pop of fresh pineapple cuts through the rich salmon fillet and the combo somehow keeps everything oddly addictive.

I kept thinking this would be too sweet but it balances in a way that surprised me, and now i’m plotting when to serve it next. If you’re into Fish Skewers that want a little risky summer edge, check the recipe at Delish.com and try it when you want to impress without trying too hard.

Ingredients

• Salmon, packed with protein and omega 3s, boosts heart health and richness.
• Pineapple, sweet and tangy, gives carbs and fiber plus vitamin C, bright flavor.
• Soy sauce adds salty umami, contains sodium so use low sodium please.
• Honey brings natural sweetness, simple sugars for quick energy, use sparingly tho.
• Fresh ginger gives warmth and zing, anti inflammatory benefits and bright aroma.
• Lime juice adds bright acidity and balances sweet, adds vitamin C kick.
• Cilantro and green onions add herb freshness, little fiber and lots of color.
• Garlic gives savory depth, small calories, may support immune health when cooked.

Ingredient Quantities

• 1 1/2 lbs salmon fillet skin removed and cut into 1-inch pieces
• 1 small fresh pineapple cored and cut into 1-inch chunks (about 3 cups)
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tbsp grated fresh ginger
• 2 garlic cloves minced
• Salt and freshly ground black pepper to taste
• 8 wooden skewers
• 2 green onions thinly sliced for garnish (optional)
• Handful chopped cilantro for garnish (optional)

How to Make this

1. Soak the 8 wooden skewers in water for at least 20 minutes so they dont burn, then cut the salmon into 1 inch pieces and core and chop the pineapple into 1 inch chunks.

2. Whisk together 1/4 cup low sodium soy sauce, 3 tbsp honey, 2 tbsp olive oil, 1 tbsp fresh lime juice, 1 tbsp grated fresh ginger and 2 minced garlic cloves in a bowl; season lightly with salt and pepper.

3. Reserve about 2 tbsp of that marinade in a small bowl and set aside if you want to baste later, otherwise bring the reserved bit to a quick boil for a minute so it is safe to use as a glaze.

4. Put the salmon pieces and pineapple chunks in a large bowl or zip bag, pour the remaining marinade over them and toss gently to coat; marinate in the fridge 15 to 20 minutes max dont go longer or the lime will start to “cook” the fish.

5. Thread salmon and pineapple onto the soaked skewers alternating pieces, dont pack them too tight so heat can circulate.

6. Preheat grill to medium high and oil the grates well so the fish wont stick, you can use a paper towel dipped in oil and tongs to rub the grates.

7. Grill skewers 2 to 3 minutes per side, turning every few minutes until the salmon is opaque and flakes with a fork and the pineapple has nice char marks; total cook time about 6 to 8 minutes depending on your heat.

8. During the last couple minutes brush with the reserved boiled or saved marinade to add gloss and flavor, but dont slather it on too often or the sugars in the honey will burn.

9. Remove skewers, let rest 2 minutes, then garnish with thinly sliced green onions and a handful of chopped cilantro and serve right away.

Equipment Needed

1. Cutting board — for chopping salmon and pineapple (use a separate board if you cut veggies later)
2. Chef’s knife — sharp, 8 to 10 inch for clean 1 inch pieces
3. Large mixing bowl plus a small bowl — one to marinate, one to reserve the glaze
4. Measuring cups and spoons — for the soy, honey, oil, lime, ginger etc
5. Whisk or fork — to mix the marinade well
6. Tongs — for placing and turning skewers on the grill
7. Grill or grill pan — preheated to medium high for cooking the skewers
8. Basting brush — to brush on the reserved glaze during the last minutes
9. Paper towels and a small cup of oil or a grill brush — to oil the grates so the fish dont stick

FAQ

Pineapple Salmon Skewers Recipe Substitutions and Variations

• Salmon: swap for shrimp or a firm white fish like cod or halibut, cut sizes and cook time shorter for shrimp youll need to watch closely
• Pineapple: use fresh mango or canned pineapple chunks drained, mango gives a softer, sweet tropical vibe so handle gently on skewers
• Soy sauce: use tamari for gluten free or coconut aminos for soy free and lower sodium, it tastes a bit sweeter but works great
• Honey: use maple syrup or agave, or dissolve brown sugar in the marinade if you want a less liquid sweetener, adjust to taste

Pro Tips

1) Pat the salmon dry and cut the pieces about the same size so they cook evenly, if some bits are tiny theyll overcook while the bigger ones are still raw, trust me its annoying.

2) Dont baste with sugary marinade too early or too often or itll char fast, instead reserve some, boil it to make it safe, then brush once or twice at the very end for shine and flavor.

3) Oil the grates well and leave a little space between pieces on the skewers so heat can move around them, you can also use metal skewers or a foil tray if youre worried about flare ups or the fish falling through.

4) Cook until the fish flakes easily, or use an instant read thermometer and aim where you like it 125 to 130 F for a moist center, or 145 F if you want it fully done; let the skewers rest a couple minutes before serving so the juices settle.