Ingredients
- 12 12 wooden skewers
- 1-1/2 Tablespoons 1-1/2 Tablespoons Caribbean jerk seasoning
- 2 cloves 2 cloves garlic, minced
- 1/2 cup 1/2 cup brown sugar, divided
- 1/4 cup 1/4 cup fresh orange juice
- 1/4 cup 1/4 cup soy sauce
- Extra virgin olive oil, as needed
- 1-1/2 1-1/2 to 2 pounds skinless Alaska Salmon fillets
- 1 1 whole 2 to 3 pounds fresh pineapple
- 3 Tablespoons 3 Tablespoons Kosher or sea salt
- 1 teaspoon 1 teaspoon chili powder
- 1/2 teaspoon 1/2 teaspoon allspice
Servings:
Units:
Instructions
- Prior to grilling, soak wooden skewers in water for at least 30 minutes.
- Mix together jerk seasoning, garlic, 1/4 cup brown sugar, orange juice, soy sauce and 1/4 cup olive oil. Lay Alaska Salmon on a cutting
- board so that the grain of the flesh is horizontal; cut salmon length-wise into 2-inch wide strips. Place the strips in a large resealable
- plastic bag. Pour jerk marinade over the salmon; seal bag and turn several times to coat. Marinate, refrigerated, for 15 to 30 minutes.
- Preheat grill or broiler/oven to medium-high heat. Slice off top, bottom and skin of the pineapple. Cut into 1-inch slices, then cut each
- slice into 8 to 10 pieces. In large bowl, mix salt, 1/4 cup brown sugar, chili powder and allspice. Add pineapple; stir to coat. Thread
- salmon and pineapple chunks onto skewers. Place skewers onto a grill or broiling pan brushed with olive oil and cook, 5 to 6 inches from
- heat, for 3 to 4 minutes per side. Turn once during cooking. Cook just until salmon is opaque throughout.
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