Grilled Pineapple Teriyaki Salmon Delight

Serve fresh off the grill with a side of jasmine rice, steamed vegetables, or a crisp salad.

Refrigerate leftovers in an airtight container for up to 2 days.

Reheat gently in a skillet over low heat to avoid drying out the salmon.

Don’t freeze after grilling, as the texture may change.

Variations:
Add a tropical twist by using mango or papaya instead of pineapple.

Use skin-on salmon for extra flavor and crispy texture.

Spice it up with a dash of chili flakes or Sriracha in the marinade.

Try skewers: Cut the salmon into cubes and alternate with pineapple chunks on skewers for kabobs.

FAQ:
Q: Can I use canned pineapple?
A: Yes, but fresh pineapple gives better texture and char on the grill. Drain canned pineapple well before grilling.

Q: Can I bake the salmon instead of grilling?
A: Absolutely! Bake at 400°F (200°C) for 12–15 minutes or until the internal temperature reaches 145°F (63°C).

Q: Is this recipe gluten-free?
A: It can be! Just make sure to use gluten-free teriyaki and soy sauce.

Servings: 2
Calories per Serving: ~400 kcal (estimate)

This dish hits all the right notes—flavorful, light, and irresistibly tropical. Perfect for a weeknight dinner or a special summertime meal!