1-1/4 Lbs. Skinless Salmon Fillets, cut into 1-1/2-inch chunks
8 (10-inch) Wooden Skewers
1-1/2 Red Bell Peppers, cut into 1-1/2-inch pieces
3/4 Medium Red Onion, cut into 1-1/2-inch wedges, separated
2-1/2 C. Fresh Pineapple, cut into 1-1/2-inch chunks
2 Tbsp. Toasted Shredded Coconut or Coconut Chips
In medium bowl, whisk together garlic, pineapple juice, coconut milk, lime juice, grapeseed oil and honey. Place salmon in large zip-top plastic bag, pour marinade over salmon. Seal bag and refrigerate 30 minutes to marinate.
Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. Remove salmon from marinade; reserve 1/2 cup marinade. Alternately thread salmon, bell pepper, onion and pineapple onto skewers.
Coat grill rack with oil; reduce grill heat to medium. Place kabobs on hot grill rack and cook 12 minutes, or until salmon turns opaque throughout and internal temperature of salmon reaches 145°, rotating kabobs 1/4 turn every 3 to 4 minutes. Remove kabobs from grill and place on large serving plate; keep warm.
In small saucepan, heat reserved marinade to a boil over medium heat; boil 1 minute. Drizzle marinade over kabobs and sprinkle with toasted coconut.
Helpful Tips: If you have a grilling basket, place skewers in the basket and grill each side for about 6 to 8 minutes. Serve with a side of your favorite rice.
Pineapple Salmon Kabobs will be a new go-to for grilling season! They’re perfect for adding some variety when entertaining. Up next – Bacon! Try this Bacon Wrapped Cod recipe asap!
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