Teriyaki Salmon & Pineapple Skewers

Put your food on a skewer and for some reason, it’s a total game changer!  During the summer, we love to make all kinds of kabobs on the grill, and these little gems with salmon and pineapple are no exception.  Earlier in the week, I had a craving for sweet teriyaki, which happens to go so well with salmon, veggies and fruit…so, then this happened.  You can buy bottled teriyaki sauce but making your own is just too easy and tastes so much better.  You just need to marinate the salmon for 30 minutes in the sauce, cut up your favorite veggies, (we love zucchini and bell peppers) and some fresh pineapple, and stack them all on the skewers.  While the salmon is marinating in the fridge, you can cook the remaining reserved marinade to drizzle on the top of your cooked kabobs.

See how pretty they look?  Ready for the grill.

We served this with some yummy quinoa and topped it off with some chopped green onions.  You could also serve with rice if you so desire.  You are gonna love this…we promise!!

Teriyaki Salmon & Pineapple Skewers

 

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Prep time

15 mins

Cook time

8 mins

Total time

23 mins

 

Author: Good Thyme Kitchen

Serves: 4

Ingredients

For the Skewers:

• 1 lb wild salmon, center cut with skin removed
• ½ zuchinni, cut into ½ inch slices
• ½ red bell pepper, cut into 1½ inch squares
• ½ fresh pineapple, cut into chunks

For the Teriyaki Sauce:

• ½ C soy sauce
• ¼ C rice vinegar
• ¼ C honey
• 2 cloves garlic, pressed
• 1 Tbsp fresh ginger, finely grated
• ½ Tbsp corn starch
• 1 Tbsp water
• 2 Tbsp green onions, green tops only - chopped
• 2 C prepared quinoa

Instructions

1. In a medium bowl whisk soy sauce, rice vinegar, honey, garlic and ginger.
2. Cut salmon into equal chunks - about 1½ inches. Add salmon chunks to a large ziploc bag. Add ¼ C teriyaki sauce. Place in the fridge and allow to marinade for at least 30 minutes - preferably longer.
3. In a small saucepan over medium heat add remaining teriyaki sauce. Mix cornstarch and water together in small bowl. Add the dissolved cornsarch to the teriyaki sauce and simmer until thickened. Remove from heat and add chopped green onions.
4. Assemble the skewers - if possible use metal skewers. Thread a zuchinni slice, salmon, pineapple - keep alternating salmon and pineapple until you reach close to the end, place the red pepper at the end. Repeat with 3 other skewers or however many it takes to fill the skewers.
5. Pour ¼ C of teriyaki sauce in a small bowl. Use a kitchen brush to brush teriyaki sauce over skewers.
6. Heat a bbq over high heat. Cook skewers for about 4 minutes per side until salmon is cooked through. Serve over quinoa, brown rice or cauliflower rice. Drizzle with remaining teriyaki sauce and garnish with additional chopped green onions.

Good Thyme Tip- Use any vegetable mixture that you prefer on the skewers with the salmon and pineapple. We have also made this with chicken instead of salmon and it's fabulous!

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