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Why You’ll Love This Recipe

  • Perfect Balance: Sweet pineapple meets spicy kick for a dynamic flavor.

  • Healthy and Light: Salmon provides protein and omega-3s.

  • Simple Prep: Minimal ingredients and quick cooking.

  • Versatile: Great with rice, salad, or grilled vegetables.

  • Impressive Presentation: Vibrant colors and glossy glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 4 salmon fillets (6 ounces each)

  • 1 cup pineapple juice

  • ¼ cup brown sugar

  • 2 tablespoons soy sauce

  • 1 tablespoon sriracha or chili garlic sauce

  • 2 cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

  • 1 tablespoon vegetable oil

  • Fresh green onions and sesame seeds for garnish

Directions

  1. Make Pineapple Sauce: In a small saucepan, combine pineapple juice, brown sugar, soy sauce, sriracha, garlic, and ginger. Bring to a simmer over medium heat.

  2. Thicken Sauce: Stir in cornstarch slurry and cook until sauce thickens, about 2-3 minutes. Remove from heat.

  3. Prepare Salmon: Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly oil.

  4. Sear Salmon: Heat vegetable oil in a skillet over medium-high heat. Sear salmon fillets skin-side down for 2-3 minutes until crispy.

  5. Bake Salmon: Transfer salmon to baking sheet, skin-side down. Brush generously with pineapple sauce.

  6. Bake: Bake for 8-10 minutes, or until salmon is cooked through and flakes easily.

  7. Glaze and Garnish: Brush with additional sauce before serving. Garnish with sliced green onions and sesame seeds.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

Variations

  • Less Spicy: Reduce or omit sriracha for milder flavor.

  • Grill Option: Grill salmon and baste with sauce during cooking.

  • Add Pineapple Chunks: Mix fresh pineapple chunks into the sauce or serve alongside.

  • Gluten-Free: Use tamari instead of soy sauce.

  • Honey Substitute: Use honey instead of brown sugar for different sweetness.

Storage/Reheating

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

  • Reheating: Reheat gently in the oven or microwave; avoid overcooking.

  • Freezing: Best enjoyed fresh; freezing may change texture.

FAQs

Can I use frozen salmon?

Yes, thaw completely before cooking.

How spicy is this dish?

Moderate heat; adjust sriracha to taste.

Can I make the sauce ahead?

Yes, prepare and refrigerate, then reheat before using.

Can I use fresh pineapple juice?

Yes, fresh juice adds vibrant flavor.

What sides pair well?

Serve with steamed rice, roasted veggies, or a green salad.

Can I bake salmon without searing?

Yes, but searing adds texture and flavor.

How do I prevent sauce from burning?

Stir frequently and use medium heat.

Can I use other chili sauces?

Yes, substitute with preferred hot sauce.

Is this recipe dairy-free?

Yes, naturally dairy-free.

Can I double the recipe?

Yes, adjust ingredients proportionally.

Conclusion

Sweet and Spicy Pineapple Salmon combines the tropical sweetness of pineapple with a spicy kick to create a deliciously balanced and healthy meal. Quick to prepare and packed with flavor, this dish is perfect for adding a taste of the islands to your dinner table.

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Sweet and Spicy Pineapple Salmon

Sweet and Spicy Pineapple Salmon

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  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American
  • Diet: Gluten Free
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Description

Shrimp Rice with Herbs is a fragrant and easy one-pot meal featuring tender shrimp cooked with aromatic garlic, fresh herbs, and fluffy rice. Ready in under 30 minutes, this healthy and flavorful dish is perfect for quick weeknight dinners or casual gatherings.

Ingredients

  • 1 pound shrimp, peeled and deveined

  • 1 ½ cups long-grain white rice

  • 3 cups chicken or vegetable broth

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1 teaspoon paprika

  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme

  • ¼ cup chopped fresh parsley

  • ¼ cup chopped fresh cilantro

  • Salt and pepper, to taste

  • Lemon wedges, for serving

Instructions

  • Sauté Aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add onion and garlic; sauté until softened, about 3-4 minutes.

  • Toast Rice and Spices: Stir in rice, paprika, and thyme; cook for 2 minutes until rice is lightly toasted.

  • Add Broth: Pour in broth, season with salt and pepper, and bring to a boil.

  • Simmer Rice: Reduce heat to low, cover, and simmer for 15 minutes or until rice is nearly cooked.

  • Add Shrimp and Herbs: Arrange shrimp on top of rice, cover, and cook for another 5-7 minutes until shrimp are pink and cooked through.

  • Finish and Fluff: Remove from heat, sprinkle with fresh parsley and cilantro, and fluff rice gently with a fork.

  • Serve: Serve warm with lemon wedges on the side

Notes

Add red pepper flakes or jalapeños for heat.Mix in peas, bell peppers, or diced tomatoes for extra veggies.Substitute broth with coconut milk for a tropical flavor.Use brown rice with longer cooking time if preferred.

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