Pineapple Sweet Chili Salmon - 20 Dishes

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Pineapple Sweet Chili Salmon

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 653kcal

Ingredients:

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Instructions:

  • Preheat the oven to 375°F (190°C).
  • Cut pineapple in half lengthwise, cutting from the root through the leaves.
  • Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.
  • Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
  • Add pineapple and water to a blender and blend until smooth.
  • Pour the pineapple purée into a saucepan over medium heat.
  • Add the sugar, rice wine vinegar, chili flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.
  • In a small bowl, combine the arrowroot with the water to make a slurry. Add the slurry to the sauce and until the sauce has thickened, 4-7 minutes. Remove the pan from the heat.
  • Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
  • Bake for 12-15 minutes, depending on your desired doneness.
  • Serve the salmon the pineapple bowls over rice with more pineapple sweet chili sauce on the side.

Nutrition

Calories: 653kcal | Carbohydrates: 103g | Protein: 38g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 876mg | Potassium: 1501mg | Fiber: 9g | Sugar: 71g | Vitamin A: 2702IU | Vitamin C: 218mg | Calcium: 114mg | Iron: 4mg
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