Hawaiian Salmon Kabobs
Prep: 30 minutes plus marinating
Grill: 12 minutes • Makes: 4 (2 kabob) servings
1/2cup Weis Quality 100% Pineapple Juice
1/3 cup light coconut milk
1/4 cup fresh lime juice
2 tablespoons Pompeian® Grapeseed Oil
2 tablespoons Weis Quality 100% Pure Honey
1-1/4pounds skinless salmon fillets, cut into 11/2-inch chunks
8 (10-inch) wooden skewers
1-1/2red bell peppers, cut into 11/2-inch pieces
3/4medium red onion, cut into 11/2-inch wedges, separated
2-1/2cups fresh pineapple, cut into 11/2-inch chunks
Weis Quality Nonstick Olive Oil Cooking Spray
2 tablespoons toasted shredded coconut or coconut chips
1.In a medium bowl, whisk together garlic, pineapple juice, coconut milk, lime juice, grapeseed oil and honey; reserve 1/2 cup marinade. Place salmon in a large zip-top plastic bag, pour remaining 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; discard marinade. Alternately thread salmon, bell pepper, onion and pineapple onto skewers; spray with cooking spray.
3.Reduce grill heat to medium. Place kabobs on hot grill rack and cook 12 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 a large serving plate; drizzle reserved marinade over kabobs and sprinkle with toasted coconut.
Approximate nutritional values per serving:
408 Calories, 19g Fat (4g Saturated), 90mg Cholesterol, 86mg Sodium,
28g Carbohydrates, 3g Fiber, 21g Sugars, 9g Added Sugars, 34g Protein