Prep: 30 minutes plus marinating
Grill: 12 minutes • Serves: 4
1/2 cup PICS pineapple juice
1/3 cup PICS light coconut milk
1/4 cup fresh lime juice
2 tablespoons PICS grapeseed oil
2 tablespoons PICS honey
1-1/4 pounds Market 32 skinless salmon fillets, cut into 1-1/2-inch chunks
8 (10-inch) wooden skewers
1 red bell pepper, cut into 1-1/2-inch pieces
1/2 medium red onion, cut into 1-1/2 inch wedges, separated
2-1/2 cups fresh pineapple, cut into 1-1/2-inch chunks
PICS Vegetable oil
2 tablespoons toasted shredded coconut or coconut chips
1. In medium bowl, whisk together garlic, pineapple juice, coconut milk, lime juice, grapeseed oil and honey. Place salmon in large zip-top plastic bag, pour marinade over salmon. Seal bag and refrigerate 30 minutes to marinate.
2. Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. Remove salmon from marinade; reserve 1/4 cup marinade. Alternately thread salmon, bell pepper, onion and pineapple onto skewers.
3. Coat grill rack with oil; 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 1/4 turn every 3 to 4 minutes. Remove kabobs from grill and place on large serving plate; keep warm.
4. In small saucepan, heat reserved marinade to a boil over medium heat; boil 1 minute. Drizzle marinade over kabobs and sprinkle with toasted coconut. Serve with a side of your favorite rice.
Approximate nutritional values per serving:
238 Calories, 9g Fat, 2g Saturated Fat, 47mg Cholesterol,
70mg Sodium, 21g Carbohydrates, 2g Fiber, 19g Protein
If you have a grilling basket, place skewers in the basket and grill each side for about 6 to 8 minutes.