I perfected Salmon and pineapple skewers that combine juicy fruit and flaky fish in a way that surprised even me.

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I used to think salmon was boring until these Pineapple Fish Recipe skewers changed my mind. Cubes of salmon fillet and fresh pineapple chunks clash and sing at the same time, a weirdly perfect combo that makes you want to eat it at midnight.

I cant promise you wont get sticky fingers or fight over the last skewer, cause that’s what happened at my cookout. The char, the pop of fruit, the little salty tang had everyone guessing what was on them.

If you like Fish Skewers that are bold and a little unexpected, this one will grab ya.

Ingredients

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Salmon, rich in protein and omega 3s, boost heart health, tender when grilled.
Pineapple, sweet and tangy, adds vitamin C fiber and bright tropical flavor.
Soy sauce, salty umami backbone, adds depth and balances sweet pineapple.
Honey, natural sweetener that caramelizes nicely, gives glaze and subtle sweetness.
Lime juice, bright acidity to cut richness, adds fresh citrus zip.
Garlic and ginger, aromatic punch with anti inflammatory perks, ramp flavor fast.
Olive oil, helps sear without sticking, adds heart healthy monounsaturated fats.

Ingredient Quantities

1 1/2 lb salmon fillet skin removed, cut into 1-inch pieces

2 cups fresh pineapple chunks (about 1 small pineapple)

1/4 cup low-sodium soy sauce

2 tbsp honey

2 tbsp fresh lime juice (about 1 lime)

2 tbsp olive oil

2 cloves garlic minced

1 tbsp fresh ginger grated

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

8 to 10 wooden or metal skewers

2 green onions thinly sliced (optional)

1 tsp sesame seeds (optional)

How to Make this

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1. If you using wooden skewers soak them in water for at least 30 minutes, preheat grill to medium high (about 400F) and oil the grates so stuff won’t stick.

2. Cut salmon into 1 inch pieces if not already done, and make sure your pineapple is in bite sized chunks.

3. Whisk together 1/4 cup low sodium soy sauce, 2 tbsp honey, 2 tbsp fresh lime juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tbsp grated ginger, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. If you want extra glaze reserve 1 to 2 tbsp of this mixture before you add the raw salmon.

4. Put the salmon and pineapple in a bowl, pour the marinade over them, toss to coat and let sit 15 to 30 minutes max, don’t go much longer or the fish and pineapple textures can get weird.

5. Thread the salmon and pineapple onto 8 to 10 skewers, alternating pieces and leaving a little space between them so they cook evenly.

6. Place skewers on the preheated grill and cook about 8 to 10 minutes total, turning every 2 to 3 minutes, until the salmon is opaque and flakes easily with a fork. Don’t overcook it or it’ll be dry.

7. If you reserved marinade, simmer that reserved bit in a small saucepan for 1 to 2 minutes to kill any raw-juice bacteria, then brush it on the skewers in the final minute of cooking for a glossy finish.

8. Remove skewers from the grill and let rest a minute or two so the juices redistribute.

9. Sprinkle with thinly sliced green onions and 1 tsp sesame seeds if using, then serve right away.

Equipment Needed

1. Grill (gas or charcoal), preheat to medium-high (about 400F) and oil the grates so stuff wont stick
2. 8 to 10 wooden skewers (soaked 30 minutes) or metal skewers
3. Large mixing bowl for the salmon and pineapple
4. Whisk plus measuring cups and spoons (1/4 cup, tbsp)
5. Sharp chef knife and cutting board for cutting salmon and pineapple
6. Tongs for turning the skewers on the grill
7. Small saucepan to simmer the reserved marinade
8. Pastry or basting brush and a platter to rest the cooked skewers before serving

FAQ

Q: How long should I marinate the salmon?

A: 15 to 30 minutes is perfect for flavor. If you wanna go bolder, up to 1 to 2 hours is ok but don’t go much longer or the lime will start to "cook" the fish and make it mushy. Always marinate in the fridge.

Q: Can I use frozen salmon or other fish?

A: Yes. Thaw frozen salmon in the fridge overnight, pat it very dry before marinating. You can swap trout or tuna if you want, but adjust cook time since thickness and texture change.

Q: Grill or broil, which is better and how long to cook?

A: Both work. Grill over medium high heat about 3 to 4 minutes per side for 1 inch pieces. Broil about 6 to 8 minutes total, flipping once. Use oil on the grate or brush the fish so it won’t stick. If using wooden skewers soak them 30 minutes first.

Q: My salmon falls apart on the skewer, how do I stop that?

A: Use 1 inch cubes, don’t overcrowd, and chill the skewers 10 minutes after threading to help them firm up. Handle gently and don’t overcook. Also oil the fish or the grill so pieces don’t grab and tear when you flip.

Q: Can I use the leftover marinade as a sauce?

A: Only if you boil it for at least 2 minutes to kill any raw fish juices. Or reserve some marinade before adding raw salmon and keep it separate for basting or serving, that’s easiest and safest.

Q: Any quick swaps or hacks if I don’t have something?

A: Yes. Tamari or coconut aminos for soy sauce, maple or agave for honey, lemon for lime in a pinch, and jarred minced ginger if you gotta. If pineapple chars too fast, cut thicker chunks or cook them on a cooler part of the grill. Sprinkle sesame seeds and sliced green onion after cooking for extra flavor.

Pineapple Salmon Skewers Recipe Substitutions and Variations

Salmon: swap for ahi tuna or halibut for a similar firm texture, or try pressed firm tofu if you want a veg option.
Pineapple: use mango or ripe peaches for the same sweet, charred flavor, or drained canned pineapple in a pinch.
Low-sodium soy sauce: use tamari for a gluten-free swap, or coconut aminos for a milder, lower-sodium alternative.
Honey: replace with maple syrup or agave nectar for a vegan swap, or stir in 1 tbsp brown sugar dissolved in the marinade.

Pro Tips

1) Soak wooden skewers at least 30 minutes so they dont burn, or just use metal ones if youre in a rush. Thread each kebab on two skewers so the pieces dont spin when you flip them, and oil the grill grates or brush a little oil on the fish so it wont stick.

2) Pat the salmon dry and cut all the pieces the same size so they cook evenly. Marinate for only 15 to 30 minutes max — any longer and the acid in the lime (and the pineapple) will start to mess with the texture and make things mushy.

3) Always set aside a few tablespoons of the marinade before you add the raw fish. Heat that reserved bit until it bubbles for one to two minutes to kill any bacteria, then use it as a glaze in the last minute for a nice shine and more flavor.

4) Cook fast over medium high heat and flip every two to three minutes. If you want it moist aim for an internal temp around 125 to 130 F, but if you prefer fully done cook to 145 F. Let the skewers rest a minute or two before serving so the juices settle.

Pineapple Salmon Skewers Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected Salmon and pineapple skewers that combine juicy fruit and flaky fish in a way that surprised even me.

Servings

servings

Calories

495

kcal

Equipment: 1. Grill (gas or charcoal), preheat to medium-high (about 400F) and oil the grates so stuff wont stick
2. 8 to 10 wooden skewers (soaked 30 minutes) or metal skewers
3. Large mixing bowl for the salmon and pineapple
4. Whisk plus measuring cups and spoons (1/4 cup, tbsp)
5. Sharp chef knife and cutting board for cutting salmon and pineapple
6. Tongs for turning the skewers on the grill
7. Small saucepan to simmer the reserved marinade
8. Pastry or basting brush and a platter to rest the cooked skewers before serving

Ingredients

1 1/2 lb salmon fillet skin removed, cut into 1-inch pieces
2 cups fresh pineapple chunks (about 1 small pineapple)
1/4 cup low-sodium soy sauce
2 tbsp honey
2 tbsp fresh lime juice (about 1 lime)
2 tbsp olive oil
2 cloves garlic minced
1 tbsp fresh ginger grated
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
8 to 10 wooden or metal skewers
2 green onions thinly sliced (optional)
1 tsp sesame seeds (optional)

Directions

If you using wooden skewers soak them in water for at least 30 minutes, preheat grill to medium high (about 400F) and oil the grates so stuff won’t stick.
Cut salmon into 1 inch pieces if not already done, and make sure your pineapple is in bite sized chunks.
Whisk together 1/4 cup low sodium soy sauce, 2 tbsp honey, 2 tbsp fresh lime juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tbsp grated ginger, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. If you want extra glaze reserve 1 to 2 tbsp of this mixture before you add the raw salmon.
Put the salmon and pineapple in a bowl, pour the marinade over them, toss to coat and let sit 15 to 30 minutes max, don’t go much longer or the fish and pineapple textures can get weird.
Thread the salmon and pineapple onto 8 to 10 skewers, alternating pieces and leaving a little space between them so they cook evenly.
Place skewers on the preheated grill and cook about 8 to 10 minutes total, turning every 2 to 3 minutes, until the salmon is opaque and flakes easily with a fork. Don’t overcook it or it’ll be dry.
If you reserved marinade, simmer that reserved bit in a small saucepan for 1 to 2 minutes to kill any raw-juice bacteria, then brush it on the skewers in the final minute of cooking for a glossy finish.
Remove skewers from the grill and let rest a minute or two so the juices redistribute.
Sprinkle with thinly sliced green onions and 1 tsp sesame seeds if using, then serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.