Ingredients:

  • 1.5 lb salmon fillet, skinless, cut into 1-inch cubes
  • 2 cups fresh pineapple, cut into 1-inch cubes
  • 1 medium red onion, cut into 1-inch chunks
  • 1 large red bell pepper, cut into 1-inch chunks
  • 2 tbsp neutral oil
  • 1/2 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 tbsp brown sugar
  • 1 tbsp mirin
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced

Instructions:

  1. Pat the salmon cubes dry with paper towels. In a bowl, toss the salmon, pineapple, onion, and pepper with the neutral oil to prevent sticking.
  2. In a small saucepan, whisk together soy sauce, pineapple juice, brown sugar, mirin, ginger, and garlic. Bring to a simmer over medium heat for 5–7 minutes until the liquid reduces into a velvety syrup.
  3. Thread the salmon, pineapple, onion, and pepper onto skewers in an alternating pattern, leaving a small gap between each piece to ensure heat penetration.
  4. Grill or sear the skewers on a high-heat grill or cast-iron pan, basting frequently with the teriyaki glaze until the fish is cooked through and the glaze is caramelized.