• Cooking Time: 15
  • Servings: 4
  • Preparation Time:


Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce.


  • 4 each 5–6 oz. skinned salmon fillet
  • 24 each 26–30 count peeled shrimp
  • 4 each Bamboo skewers (soaked in water for 10–15 minutes)
  • 8 each Fresh pineapple half moons
  • Olive Oil
  • Salt and pepper to taste
  • 1/4 tsp garlic powder
  • Sweet chili sauce


  • Brush both sides of salmon with olive oil and season with salt and pepper.
  • After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper and garlic powder.
  • Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
  • On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
  • Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
  • Grill pineapple for 2–3 minutes per side or until there is good carmelization.
  • Brush all items generously with the sweet chili sauce.
  • To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Categories: Broil/Grill  Dinner  Dinner Party  Fish  Main Dish 
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