Salmon, pineapple and zucchini skewers with pineapple-ginger sauce

Prep 30 min
Total 40 min
Makes 8 Servings



1 cup
finely chopped pineapple, about 200 g
2 tbsp
low-sodium soy sauce
2 tbsp
3 tbsp
2 tsp
dark sesame oil
2 tsp
finely grated ginger
1/4 cup
chopped fresh cilantro


wooden skewers
200 g
pineapple, about 1/3 pineapple
small red onion
small zucchini
600 g
skinless, boneless salmon fillets
1 tbsp
vegetable oil
1/4 tsp


  • Preheat barbecue to medium. Soak skewers in warm water for 20 min.
  • Stir chopped pineapple with soy, lemon juice, honey, sesame oil and ginger in a medium bowl. Stir in cilantro. Set aside.
  • Cut pineapple and onion into bite-sized pieces. Slice zucchini into 1/4-in. coins. Cut salmon into 1-in. pieces. Toss salmon and vegetables with vegetable oil and salt in a large bowl. Season with pepper. Thread salmon, pineapple, red onion and zucchini onto skewers.
  • Oil grill, then barbecue skewers, uncovered, flipping twice, until salmon is cooked through, about 8 min. Serve with Pineapple-Ginger Sauce.

Unique and flavourful, seafood lovers will enjoy these barbecued salmon, pineapple and zucchini skewers.


Calories 208, Protein 14 g, Carbohydrates 16 g, Fat 10 g, Fibre 1 g, Sodium 260 mg.
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