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Grilled Pineapple Glazed Salmon with Coconut Rice

Close-up of a perfectly glazed pineapple salmon fillet resting on a bed of fluffy white rice, topped with grilled pineapple chunks.
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You will make juicy, flavorful salmon topped with a sweet and tangy pineapple glaze, served alongside simple coconut rice for a tropical weeknight dinner.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 cup fresh or canned pineapple chunks, drained if canned
  • 1/4 cup pineapple juice
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Coconut Rice: 1 cup long-grain white rice
  • 1 cup water
  • 1/2 cup full-fat coconut milk
  • 1/2 teaspoon salt

Instructions

  1. Prepare the glaze: In a small saucepan, combine the pineapple juice, soy sauce, brown sugar, ginger, and minced garlic. Bring the mixture to a simmer over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside.
  2. Prepare the rice: Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, coconut milk, and salt. Bring to a boil, then immediately reduce the heat to low, cover tightly, and simmer for 15 to 18 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
  3. Preheat your grill to medium-high heat (about 400 degrees Fahrenheit). Lightly oil the grates.
  4. Pat the salmon fillets dry and brush them lightly with olive oil. Season both sides with salt and pepper.
  5. Place the salmon on the preheated grill. Grill for 4 to 5 minutes per side, depending on thickness, until the salmon is nearly cooked through.
  6. During the last 2 minutes of cooking, brush the tops of the salmon fillets generously with the prepared pineapple glaze. Place the pineapple chunks directly on the grill grates or on top of the salmon to warm them slightly.
  7. Remove the salmon and pineapple from the grill. Brush with any remaining glaze.
  8. Serve the glazed salmon and grilled pineapple immediately over the prepared coconut rice.

Notes

  • If you do not have a grill, you can bake this: Preheat your oven to 400 degrees Fahrenheit. Place the seasoned salmon on a foil-lined baking sheet. Brush with half the glaze. Bake for 12 to 15 minutes. Brush with the remaining glaze during the last 3 minutes of baking.
  • For extra flavor on the rice, you can toast the dry rice in the saucepan with 1 teaspoon of coconut oil for 2 minutes before adding the liquids.
  • Use fresh pineapple for the best texture in the glaze, but canned works well if you drain it thoroughly.

Nutrition

Find it online: https://rosatasty.com/pineapple-salmon-recipe-grilled-glazed/