Grilled Pineapple Teriyaki Salmon | Sweet, Savory, and Perfectly Grilled

In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar (or lemon juice), garlic, and ginger.

Bring to a simmer over medium heat for about 5 minutes. Stir occasionally.

Optional: If you prefer a thicker sauce, mix cornstarch with water and add to the sauce. Stir well and let it simmer for another 2 minutes until thickened.

Prepare the Salmon:

Season each salmon fillet with salt and black pepper to taste.

Lightly brush both sides of the fillets with olive oil to help with grilling and prevent sticking.

Grill the Salmon & Pineapple:

Preheat your grill or pan to medium-high heat.

Grill the salmon fillets for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.

While grilling the salmon, add the pineapple chunks to the grill (or pan). Grill the pineapple for about 2-3 minutes, or until it’s slightly charred and caramelized.

Glaze and Serve:

Once the salmon is cooked, brush it generously with the homemade teriyaki sauce.

Top the salmon with the grilled pineapple chunks.

Garnish with freshly chopped parsley or green onions and sesame seeds, if desired.

Serving and Storage Tips: