Pineapple Teriyaki Salmon Skewers

Impress your friends with Pineapple Teriyaki Salmon Skewers! A Hawaiian inspired meal that cooks in a matter of minutes. Marinated in a homemade teriyaki sauce and pineapple juice give this a depth of flavor that you’re going to love. Serve this with the grilled Hawaiian vegetables to complete your tropical journey!

Hawaiian Flare on the Grill!

My kid’s love Hawaiian food! I keep it simple for them, but if it has a coconut or pineapple base, I’m pretty safe knowing they’re going to love it. This is no exception!

Packed full of goodies, the marinade for this is what makes the meal. And it plays double duty. Not only is this a marinade, but it’s also the sauce used to serve with the skewers.

Add to that, you also have the grilled pineapples and vegetables. A simple medley of onions, bell peppers, and pineapples.

Pineapple Teriyaki Salmon Skewers

Here are a few tips to make this the best experience you can.

Oil the Grill. A big irritation when grilling is having the food stick to the grates. The reason for this is a simple step most people skip. When we cook on the stove or in the oven, it’s a no-brainer to use some kind of oil or cooking spray to prevent the food from sticking. But many don’t do that when grilling. So be sure to add some oil or cooking spray to the grate before adding the food.

Marinade. This marinade does something wonderful to help with the grilling. The pineapple juice and the salt help to firm up the salmon pieces. This helps to keep the pieces from falling apart on the grill.

No Sesame Oil. Pretty much standard across the board with teriyaki sauce recipes is sesame oil. It certainly has its place, but not in my teriyaki sauce. It absolutely does not belong in teriyaki sauce. Once you try mine, you’ll agree.

What Ingredients Are in Pineapple Teriyaki Salmon Skewers?

• Salmon Fillet
• Toasted Sesame Seeds
• Green Onions

Pineapple Teriyaki Marinade

• Water + 1 Tablespoon
• Pineapple Juice
• Light Soy Sauce
• Brown Sugar
• Honey
• Garlic
• Ground Ginger
• Cornstarch

Grilled Hawaiian Vegetables

• Red Onion
• Bell Peppers, various colors
• Pineapple Chunks
• Canola Oil
• Kosher Salt
• Garlic Powder
• Black Pepper

Ingredient Notes & Substitutions

Bell Peppers – I like my food to be colorful so I use a variety of color for my bell peppers, but that’s not necessary if you can’t find various colors.

Pineapple Chunks – fresh is best, but not required.

Canola Oil – Coconut oil or avocado oil are great substitutions here.

How Is Pineapple Teriyaki Salmon Skewers Made?

1. In a mixing bowl, combine the 1/2 cup water, pineapple juice, soy sauce, honey, garlic, ginger, salt, and pepper. Reserve the tablespoon of water and cornstarch for later.
2. Add the salmon, cover, and refrigerate for 1 hour. At the same time, submerge the bamboo skewers in water for 1 hour.
3. Heat the grill to medium-high and oil the grates. Thread the salmon on the skewers, about 6 pieces per skewer. Pour about 1/4 cup of the marinade into a small bowl. You will use this to brush on the skewers.
4. Place the skewers on the grill grates. Turn each skewer 1/4 turn every 3 minutes. On the 4th and final side, only cook the salmon for 2 minutes.
5. At the same time you place the skewers on the grill, pour the marinade in a 2 or 3 quart saucepan. Place the pan on the grill or on the stove and bring it to a boil. Mix the 1 tablespoon of water with the 1 tablespoon of cornstarch. As soon as the teriyaki sauce begins to boil, slowly whisk in the cornstarch mix. Lower the temperature to low and continue to stir to prevent burning. Cook for about 10 minutes.
6. Serve with toasted sesame seeds and green onions.

Grilled Hawaiian Vegetables

1. While the salmon is marinating, prepare the vegetables. Place all ingredients in a mixing bowl and mix thoroughly.
2. Around the same time you start cooking the salmon, place the vegetables in a grilling pan or a sheet pan and place on the grill. Cook until bell peppers are tender, about 10 minutes.

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to up to 3-4 days in an airtight container. You can reheat this on the stove for best results. You can use the microwave, but don’t heat them on ‘high’ as this will make the meat rubbery.

Can I Freeze Pineapple Teriyaki Salmon Skewers?

Yes, absolutely! You can freeze this at 2 different stages (1) raw on the skewers, and (2) leftovers of the cooked salmon. Either way, I recommend an airtight freezer bag or a vacuum sealed bag. You can thaw it on the counter or in the fridge overnight. Reheat it using the method above.

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Print

Pineapple Teriyaki Salmon Skewers

Course Main Course

Cuisine Asian

Keyword Hawaiian, Hawaiian fish, pineapple, salmon, teriyaki

Prep Time 10 minutes

Cook Time 10 minutes

Marinade 1 hour

Ingredients

• 1 pound Salmon Fillet, cut in 1 to 1 1/2 inch chunks
• 2 Tablespoons Toasted Sesame Seeds (topping)
• 1/4 cup Green Onions, sliced diagonally (for garnish)

Pineapple Teriyaki Marinade

• 1/2 cup Water + 1 Tablespoon
• 1/2 cup Pineapple Juice
• 1/2 cup Light Soy Sauce
• 1/4 cup Brown Sugar packed
• 2 Tablespoons Honey
• 2 cloves Garlic
• 1/2 teaspoon Ground Ginger
• 1 Tablespoon Cornstarch

Grilled Hawaiian Vegetables

• 1 cup Red Onion, diced large
• 1 cup Bell Peppers, various colors, diced large
• 1 cup Pineapple Chunks
• 1 Tablespoon Canola Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Black Pepper

Instructions

Marinade

1. In a mixing bowl, combine the 1/2 cup water, pineapple juice, soy sauce, honey, garlic, ginger, salt, and pepper. Reserve the tablespoon of water and cornstarch for later.

2. Add the salmon, cover, and refrigerate for 1 hour. At the same time, submerge the bamboo skewers in water for 1 hour.

3. Heat the grill to medium-high and oil the grates. Thread the salmon on the skewers, about 6 pieces per skewer. Pour about 1/4 cup of the marinade into a small bowl. You will use this to brush on the skewers.

4. Place the skewers on the grill grates. Turn each skewer 1/4 turn every 3 minutes. On the 4th and final side, only cook the salmon for 2 minutes.

5. At the same time you place the skewers on the grill, pour the marinade in a 2 or 3 quart saucepan. Place the pan on the grill or on the stove and bring it to a boil. Mix the 1 tablespoon of water with the 1 tablespoon of cornstarch. As soon as the teriyaki sauce begins to boil, slowly whisk in the cornstarch mix. Lower the temperature to low and continue to stir to prevent burning. Cook for about 10 minutes.

6. Serve with toasted sesame seeds and green onions.

Grilled Hawaiian Vegetables

1. While the salmon is marinating, prepare the vegetables. Place all ingredients in a mixing bowl and mix thoroughly.

2. Around the same time you start cooking the salmon, place the vegetables in a grilling pan or a sheet pan and place on the grill. Cook until bell peppers are tender, about 10 minutes.

Recipe Notes

Substitutions

Bell Peppers - I like my food to be colorful so I use a variety of color for my bell peppers, but that's not necessary if you can't find various colors.

Pineapple Chunks - fresh is best, but not required.

Canola Oil - Coconut oil or avocado oil are great substitutions here.