Elevate your grilling game! Marinated in a tantalizing blend of pineapple juice, coconut milk, lime juice, and a touch of honey, these kabobs bring together succulent salmon chunks and juicy pineapple for a flavor-packed feast.
Instructions
- In a medium bowl, whisk together garlic, pineapple juice, coconut milk, lime juice, grapeseed oil and honey; reserve ½ cup marinade. Place salmon in a large zip-top plastic bag, pour remaining marinade over salmon. Seal bag and refrigerate 30 minutes to marinate.
- Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. Remove salmon from marinade; discard marinade. Alternately thread salmon, bell pepper, onion and pineapple onto skewers; spray with cooking spray.
- Reduce grill heat to medium. Place kabobs on hot grill rack and cook 12 minutes, or until salmon turns opaque throughout and internal temperature of salmon reaches 145°, rotating kabobs ¼ turn every 3 to 4 minutes. Remove kabobs from grill and place on a large serving plate; drizzle reserved marinade over kabobs and sprinkle with toasted coconut.
