1 pound thick skinless boneless salmon fillets, cut into cubes
24 canned unsweetened pineapple chunks in juice, drained (about 1 1/4 cups)
24 1" square sweet onions
2 Tbsps lite or low sodium Teriyaki sauce
Olive Oil Spray
In a medium resealable container, combine the salmon, pineapple, and onion. Add the teriyaki sauce and gently toss. Cover and marinate in the refrigerator for 30 minutes. Soak 8 wooden skewersin water for 30 minutes (or have metal skewers ready).
Preheat a grill to high heat.
Thread 1 piece of onion, 1 piece of pineapple, and 1 piece of salmon on a skewer, then repear 2 times on the same skewer so that all the ingredients are touching. Repeat with the remaining 7 skewers.
Lightly mist a large sheet of aluminum foil with the olive oil spray. Set the foil on the grill, oiled side up, and add the skewers. Cook 1 minute. Turn the skewers a quarter turn. Continue cooking, turning every minute until the fish is cooked through and pale pink in the center. 1 to 3 minutes longer. Serve immediately.
Makes 4 servings
Per serving: 271 Calories, 24g Protein, 15g Carbohydrates, 13g Fat (3g saturated), 67mg Cholesterol, 1g Fiber, 179mg Sodium
MY VERSION
4 salmon fillets
1 can pineapple chunks (in juice), drained
1 sweet onion, cut into bite size pieces (mine were pretty big)
Teriyaki Sauce
Place all ingredients in a gallon storage bag. GENTLY toss (I broke my salmon up too much). Marinate all day.
Spray grill pan with olive oil spray with pan on med/hi heat.
Place salmon fillets in center of grill pan. Strain juices/sauce from other ingredients and spread around outer edge of grill pan.
Grill until Salmon is completely cooked and onions start to carmelize.
I added a small spinach salad with poopyseed dressing on the side :)
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