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Flavorful Grilled Pineapple Teriyaki Salmon Bowls

grilled pineapple teriyaki salmon bowls - featured image
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A quick and easy summer meal featuring grilled salmon and pineapple with a homemade teriyaki glaze, served over fluffy rice and fresh veggies for a vibrant, healthy bowl.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin on
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 fresh pineapple, peeled, cored, and cut into 1-inch thick rings or chunks
  • 1 tablespoon coconut oil or melted butter
  • ½ cup soy sauce (low sodium preferred)
  • 3 tablespoons brown sugar or honey
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 cups cooked jasmine or basmati rice (about 1 cup uncooked / 185 g)
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  • Fresh cilantro or parsley, optional

Instructions

  1. Cook 1 cup (185 g) jasmine or basmati rice according to package instructions, about 15 minutes simmering plus resting. Fluff with a fork and keep warm.
  2. In a small saucepan, combine ½ cup soy sauce, 3 tablespoons brown sugar or honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.
  3. Mix cornstarch and water to a slurry and slowly whisk into the sauce. Cook for another 2-3 minutes until thickened. Remove from heat and set aside.
  4. Pat salmon dry and brush both sides lightly with olive oil. Season with salt and pepper.
  5. Toss pineapple chunks in melted coconut oil or butter to coat evenly.
  6. Heat grill or grill pan to medium-high heat. Grill pineapple chunks about 3-4 minutes per side until charred but still juicy. Remove and keep warm.
  7. Place salmon skin-side down on the grill. Cook about 4-5 minutes per side until opaque and flaky but still moist.
  8. Divide cooked rice between bowls. Top with grilled salmon fillets and pineapple chunks.
  9. Add shredded carrots, sliced cucumber, and green onions.
  10. Drizzle generously with warm teriyaki sauce.
  11. Sprinkle with sesame seeds and fresh herbs if using.
  12. Serve immediately while salmon is warm and pineapple is juicy.

Notes

Use skin-on salmon for best grilling results and to keep fish moist. Keep grill at medium-high heat to avoid burning. Rest salmon 2-3 minutes after grilling for juicier texture. For gluten-free, substitute soy sauce with tamari. Coconut oil works well for dairy-free pineapple grilling. Store leftovers separately and reheat gently to maintain texture.

Nutrition

Keywords: grilled salmon, pineapple, teriyaki sauce, summer recipe, healthy bowls, quick dinner, grilled pineapple, seafood bowl

Find it online: https://realityeats.com/flavorful-grilled-pineapple-teriyaki-salmon-bowls-easy-recipe-for-perfect-summer-meals/