Pineapple Salmon One-Tray Dinner

  • Women‍‍`s Corner
  • August 21, 2022

Pineapple and salmon are a match made in heaven. Smoky, sweet, and just a little spicy, these skewers are a major crowd-pleaser. Make them for your next barbecue, and watch them disappear.


- 1 large head of broccoli  

- 8 pineapple rings

- 4 skin-on salmon fillets  

- Flaky sea salt 

- Freshly ground black pepper 

- 3 tbsp. sweet chilli sauce 

- 2 tbsp. extra-virgin olive oil 

- 2 tbsp. toasted sesame oil 

- 3 clove garlic, crushed

- 1/2 tsp. crushed red pepper 

- 2 bell peppers, any colour, sliced into 1/2cm slices 

- 200 g cooked brown rice, for serving

Read More: Sausage & Peppers
Method: Preheat oven to 180ºC (170ºC Fan). Line a large rimmed baking tray with foil and grease with cooking spray. Slice the broccoli to separate the stem and large florets. Slice off the bottom of the stem, peel the outer edge, and slice into 1/2cm thick slices. Slice top into bite-sized florets. Holding the baking tray horizontally, lay out pineapple slices in a 2x4 rectangle in the centre of the pan. Season each salmon fillet on both sides with salt and pepper, then lay each fillet over 2 pieces of pineapple. 

In a large bowl, whisk together sweet chilli sauce, olive oil, sesame oil, garlic, and red pepper. Brush over salmon fillet then toss remaining sauce with broccoli and peppers, and arrange vegetables around salmon on the sheet pan. Bake for 20 minutes, or until salmon flakes easily with a fork. Switch the oven to grill, and grill for 2-4 minutes, until the fish and vegetables begin to char. Serve salmon and vegetables over brown rice.

This recipe is taken from

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