Pineapple Salmon Kabobs

Get setIngredients

• 1 tablespoon sesame oil
• 2 tablespoons lime juice (or use rice vinegar)
• 2 tablespoons honey ((can use brown sugar))
• 1/3 cup low sodium soy sauce
• 2 large garlic cloves (grated or very 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, separated
• 2 small bell peppers, cut into 1-1/2-inch pieces ((I used green and red))
• 2 tablespoons olive oil
• oil for oiling the grill grates

Recipe yield: 4. Shown for cooking scale, not as a health score.

Make itInstructions

1. In a medium bowl, whisk together sesame oil, lime juice, honey, soy sauce, garlic, ginger. If using wooden skewers, soak them now for at least 20 minutes.

2. Place salmon in a bowl or large zip-top plastic bag, pour marinade over salmon. Cover and refrigerate 20-30 minutes to marinate.

3. Prepare outdoor grill for direct grilling over medium-high heat.

4. Place the cut pineapple, onion and bell peppers in a bowl and toss with 2 tablespoons olive oil.

5. Remove salmon from marinade; reserve marinade. Thread salmon, pineapple, and veggies on the skewers, alternating salmon with the pineapple and a few veggies in between.

6. Place reserved marinade in a small saucepan, heat to a boil over medium heat; boil 1 minute. Lower heat and simmer 2-3 minutes until thickened. Set aside.

7. Coat grill rack (generously!) with oil; reduce grill heat to medium. Place kabobs on hot grill rack and cook 8 to 12 minutes, covered, or until salmon turns opaque throughout and internal temperature of salmon reaches 145°, rotating kabobs 1/4 turn every 3 to 4 minutes basting often with reserved marinade. Serve immediately with rice or side of your choice.

Adapted from sandravalvassori.com