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teriyaki salmon kabobs recipe

Teriyaki Salmon and Pineapple Kabobs

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Kabobs
  • 1 lb salmon fillet skinless, cut into 1.5-inch cubes
  • 1.5 cups fresh pineapple cut into chunks
  • 1 large red bell pepper cut into 1.5-inch squares
  • 1 small red onion cut into chunks
For the Healthy Teriyaki Sauce
  • 1/3 cup coconut aminos or low-sodium soy sauce
  • 1 tbsp sesame oil toasted
  • 1 tbsp raw honey or maple syrup
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1/2 tbsp arrowroot powder mixed with 1 tbsp cold water (slurry)

Method
 

Prep & Sauce
  1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
  2. In a small saucepan over medium heat, combine coconut aminos, sesame oil, honey, garlic, and ginger. Bring to a gentle simmer. Stir in the arrowroot slurry and cook for 1-2 minutes until the sauce thickens. Remove from heat and set aside.
Assemble & Grill
  1. Thread the salmon, pineapple, red bell pepper, and red onion onto the skewers, alternating ingredients until all skewers are filled.
  2. Preheat your grill to medium-high heat (about 400°F). Brush the grill grates lightly with oil to prevent the fish from sticking.
  3. Place the kabobs on the grill. Cook for 3-4 minutes per side, brushing generously with the thickened teriyaki sauce during the last few minutes of cooking. The salmon should be opaque and flake easily.
  4. Remove from the grill, give them one final brush of sauce, and serve warm. Enjoy!

Notes

• To save time, you can chop the salmon, veggies, and pineapple up to a day in advance and store them in separate containers in the fridge.
• Watch the kabobs closely once you start brushing on the sauce, as the honey and pineapple can burn if left on high heat for too long.
• For an oven-baked option, bake at 400°F for 10-12 minutes, then broil for 1-2 minutes to get a nice char.