🍍🔥 Yummy Grilled Pineapple Teriyaki Salmon
📝 Description:
This Grilled Pineapple Teriyaki Salmon is a perfect balance of sweet and savory, infused with garlicky ginger teriyaki sauce and charred pineapple chunks for a tropical punch. The glaze caramelizes beautifully on the grill, creating a sticky, flavorful crust on tender, flaky salmon. Whether for a summer BBQ or a quick weeknight dinner, this dish delivers bold flavor with minimal effort.
🛒 Ingredients:
- 2 salmon fillets
- ½ cup teriyaki sauce
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp olive oil
- ½ cup fresh pineapple chunks
- 1 tbsp chopped parsley or cilantro (for garnish)
- Salt and black pepper to taste
🍳 Instructions:
- Marinate the Salmon
In a bowl, mix together teriyaki sauce, soy sauce, honey, garlic, ginger, and olive oil. Season salmon lightly with salt and pepper. Pour marinade over salmon fillets in a shallow dish or ziplock bag. Marinate for 15–30 minutes (no more than 1 hour). - Prep the Grill or Pan
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. - Grill the Pineapple
Place pineapple chunks on the grill. Grill for 2–3 minutes on each side or until slightly charred. Set aside. - Grill the Salmon
Remove salmon from marinade (reserve extra marinade for basting). Grill salmon skin-side down first for about 4–5 minutes per side, depending on thickness, until cooked through and flaky. Baste with extra marinade during grilling for added flavor and glaze. - Plate & Serve
Top salmon with grilled pineapple chunks and a sprinkle of chopped parsley or cilantro. Serve with rice, quinoa, or veggies.
📌 Notes:
- Don’t over-marinate! Salmon is delicate and can become mushy.
- Fresh pineapple brings natural sweetness and a perfect char when grilled. Canned works too, but fresh is best.
- Use skin-on salmon to keep it moist and make grilling easier.
- No grill? Pan-sear the salmon and pineapple on a hot skillet.
💡 Tips:
- Use low-sodium soy sauce if you’re watching salt intake.
- Add a squeeze of lime before serving for a bright pop.
- Pair with coconut rice or sesame noodles for a full tropical vibe.
- Brush some of the reserved marinade on the pineapple while grilling for extra flavor.
🍽️ Servings:
Serves 2 (can easily be doubled or scaled).
🔍 Nutritional Info (Per Serving):
(Approximate)
- Calories: 400–450
- Protein: 35g
- Carbs: 15g
- Fat: 22g
- Fiber: 1g
- Sugar: 10g
- Sodium: ~700mg (depending on sauces used)
🌿 Benefits:
- Salmon is rich in omega-3s, which promote brain and heart health.
- Pineapple provides vitamin C and digestive enzymes like bromelain.
- Garlic & ginger have natural anti-inflammatory and immune-boosting properties.
- A great source of lean protein and healthy fats for energy and satiety.
❓ Q&A:
Q: Can I bake this instead of grilling?
A: Yes! Bake salmon at 400°F (200°C) for about 12–15 minutes, and broil for the last 2 minutes for caramelization. Roast pineapple separately or add during broil step.
Q: What’s a good side for this dish?
A: Steamed rice, coconut rice, stir-fried vegetables, or a light cucumber salad all pair wonderfully.
Q: Can I use frozen salmon?
A: Absolutely—just thaw it completely and pat it dry before marinating.
Q: How do I know salmon is done?
A: It should flake easily with a fork and be opaque in the center. Internal temp: 125–130°F for medium.
Want a meal prep version, foil-pack variation, or tropical drink pairing too? Let me know! 🍹🔥