Pineapple-Glazed Salmon Kabobs

pineapple glazed salmon

This magic three-ingredient recipe makes salmon that's delightfully sweet, sour, and fruity -- a perfect combo for kids, especially fish-wary ones. If you leave the skin on the salmon, it will be less inclined to fall apart on the grill, but it will have a fishier taste -- a trade-off. Broiling it, skinless, is a good compromise -- and a good alternative if you are grill-less.

Active time: 10 minutes
Total time: 1+ hours
Yield: Serves 4


    1 cup pineapple juice
    1 pound salmon (either steaks or center-cut fillet)
    3 tablespoons soy sauce

    8 bamboo skewers


  1. In a small pot over medium heat, simmer the pineapple juice until it is reduced to about 1/2 cup, around 8-10 minutes. Put the pot in the fridge to cool while you cut the salmon into 1-inch cubes, then combine the reduced pineapple juice and soy sauce and pour it over the salmon, and marinate, covered and refrigerated, for an hour or so. In the meantime, soak 8 bamboo skewers in water.
  2. Oil your grill well and heat it to medium-high while you thread the marinated salmon cubes onto the skewers (reserve the marinade). Grill the salmon, turning occasionally, until just cooked through, around 4 or 5 minutes altogether.
  3. Simmer the reserved marinade in the small pot for 5 or so minutes until reduced to 1/4 cup, and serve alongside the salmon for dipping.

See all recipes from Catherine Newman's "Dalai Mama Dishes" blog.

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