Pineapple Salmon Kebobs

Preparation time: 40 minutes
Cooking time: 15 to 20 minutes


  • 1/2 cup pineapple juice
  • 1/3 cup Full Circle Market Coconut Milk
  • 1/4 cup fresh lime juice
  • 2 tablespoons Full Circle Market Organic Honey
  • 2 tablespoons grapeseed oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1½ pounds Full Circle Market All Natural Wild Alaskan Sockeye
  • Salmon Fillets, cut into 1½-inch chunks
  • 6 10-inch wooden skewers
  • 1/2 small, cored fresh pineapple, cut into 1-inch chunks
  • 1 large Full Circle Market Organic Red pepper, cut into 12 large chunks
  • 1/2 medium Full Circle Market Organic Red Onion, cut into 1¼-inch wide wedges, separated
  • Full Circle Market Extra Virgin Olive Oil
  • 1/4 cup shredded coconut, toasted


In medium bowl, whisk together, pineapple juice, coconut milk, lime juice, honey, grapeseed oil, garlic and salt. Place salmon in large zip top bag, pour marinade over salmon. Seal bag and refrigerate 30 minutes. Soak skewers in water for 20 minutes. Preheat grill or broiler to medium high. Remove salmon from marinade; reserve ¼ cup marinade. Thread salmon, pineapple, pepper and onion onto skewers. Reduce heat to medium and coat grill or broiler pan with olive oil. Place kebobs on grill or broiler pan; rotate a ¼ turn every 3 to 4 minutes or until a thermometer inserted into salmon registers 145 degrees. Remove kebobs onto serving platter and keep warm. Heat reserved marinade to simmering and drizzle over kebobs; sprinkle toasted coconut over kebobs. 6 servings.

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