Picture this: a sun-soaked afternoon, the sizzle of the grill echoing the joy of a backyard gathering. Pineapple Salmon Kebabs are the unexpected star, their sweet and savory dance a testament to summer’s wild spirit.
I first tried these on a whim, thinking, why not marry the tropics with seafood? Turns out, it’s a match made in BBQ heaven, with a hint of citrus tang—a flavor explosion on a stick!
Steps
- Mix the marinade ingredients: In a medium bowl, combine sesame oil, lime juice, honey, soy sauce, garlic, and ginger. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- Marinate the salmon: Place salmon chunks in a bowl or large zip-top bag, pour half of the marinade over them, and toss to coat. Seal and refrigerate for 20-30 minutes.
- Prepare the veggies: Toss pineapple chunks, red onion, and bell peppers with olive oil in a bowl. Ensure each piece is well-coated for grilling.
- Preheat the grill: Set up an outdoor grill for medium-high direct heat. Clean and oil the grates thoroughly to prevent sticking.
- Assemble the kabobs: Remove salmon from marinade and thread onto skewers, alternating with pineapple and vegetables. Reserve the remaining marinade for later.
- Thicken the marinade: Heat the reserved marinade in a small saucepan, bringing it to a boil for 1 minute. Reduce heat and simmer for 2-3 minutes until it thickens.
- Grill the kabobs: Generously oil the grill rack and lower the heat to medium. Place kabobs on the grill and cook for 8-12 minutes, turning every few minutes and basting with the thickened marinade.
- Check for doneness: The salmon should be opaque throughout with an internal temperature of 145°F. Remove from grill and serve with your choice of side dishes.
Ingredients
- 1 tablespoon toasted sesame oil
- 2 tablespoons lime juice (or rice vinegar)
- 2 tablespoons honey (or substitute with brown sugar)
- 1/3 cup low-sodium soy sauce
- 2 large garlic cloves, grated or finely minced
- 1 tablespoon grated fresh ginger
- 2 pounds skinless salmon fillets, cut into 1 1/2-inch cubes
- 2 1/2 cups fresh pineapple, cut into 1 1/2-inch chunks
- 1 medium red onion, cut into 1 1/2-inch wedges and separated
- 2 small bell peppers, cut into 1 1/2-inch pieces (use any color combination)
- 2 tablespoons olive oil
- Additional oil for coating the grill grates
FAQ
- Can I cook Pineapple Salmon Kabobs without a grill?
- Yes, if you don’t have access to a grill, you can cook the kabobs indoors using a griddle or grill pan on the stovetop. Alternatively, you can use the oven by broiling the skewers for a few minutes on each side.
- How can I tell when the salmon is fully cooked?
- To ensure your salmon is cooked through, look for it to turn opaque on all sides, which usually takes about 8 minutes on the grill. For accuracy, use an instant-read thermometer; it should read about 140°F when inserted into the thickest part of the salmon.
- What type of skewers should I use for grilling?
- Wide flat metal skewers are ideal as they prevent the food from spinning around, making it easier to turn the kabobs. If using wooden skewers, soak them for at least 30 minutes to prevent burning.
- What should I do with leftover Pineapple Salmon Kabobs?
- It’s best to enjoy the kabobs on the day they are cooked. However, if you have leftovers, store them in an airtight container in the refrigerator for up to one day. Cold salmon can be enjoyed as is or added to salads or grain bowls.
- Can I make the marinade in advance?
- Yes, you can prepare the marinade ahead of time and store it in the refrigerator. Just whisk it again before using to ensure all ingredients are well combined.
Tips
- Use Fresh Pineapple: Opt for fresh pineapple instead of canned to ensure the best flavor and texture on the grill.
- Marinate Briefly: Allow the salmon to marinate for 15-20 minutes, which is sufficient to absorb the flavors without making the fish mushy.
- Skewer Vegetables Separately: If you prefer your vegetables softer, consider skewering them separately to give them extra cooking time.
- Invest in Wide Metal Skewers: Wide, flat metal skewers prevent the salmon and vegetables from spinning around while grilling, making it easier to handle and cook evenly.
Equipment
- Wide Flat Metal Skewers – These are recommended to prevent the food from twirling around while grilling.
- Grill Brush – For cleaning the grill grates before cooking, especially when grilling fish.
- Grilling Basket – Useful if you want to prevent fish from sticking to the grill.
- Instant-Read Thermometer – To ensure the salmon is cooked to the correct internal temperature.
- Grill Pan or Griddle – If you choose to cook the kabobs indoors instead of using an outdoor grill.
