Pineapple Salmon Kabobs
Prep: 30 minutes plus marinating • Grill: 15 minutes • Serves: 6
1 garlic clove, minced
1/2 cup pineapple juice
1/3 cup light coconut milk
1/4 cup fresh lime juice
2 tablespoons honey
2 tablespoons vegetable oil
1-1/2 pounds skinless salmon fillets, cut into 1-1/2-inch chunks
6 (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 pineapple, cut into 1-1/2-inch chunks
2 tablespoons shredded coconut, toasted
1. In medium bowl, whisk together garlic, pineapple juice, coconut milk, lime juice, honey and oil. 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 olive oil; reduce grill heat to medium. Place kabobs on hot grill rack and cook 12 to 16 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 over medium heat 2 to 3 minutes or until temperature reaches 165°. Drizzle marinade over kabobs and sprinkle with toasted coconut. Serve with a side of your favorite rice, if desired.
Approximate nutritional values per serving: 238 Calories, 9g Fat (34% of total calories), 2g Saturated Fat (8% of total calories), 47mg Cholesterol, 70mg Sodium, 21g Carbohydrates, 2g Fiber, 19g Protein
Dietary Exchanges: 1 Starch; 3 Protein; 2 Fat
If you have a grilling basket, place skewers in the basket and grill each side for about 6 to 8 minutes.