These Pineapple and Salmon Skewers are fresh, flavorful, and perfect for summer grilling. Tender salmon is coated in a bold spice blend, then paired with sweet, juicy pineapple and grilled until lightly charred. A drizzle of zesty lime oil at the end brings everything together with a bright, citrusy finish. It’s an easy, vibrant recipe that feels a little elevated but comes together with simple ingredients. If you enjoy recipes like this, our Air Fryer Blackened Salmon is another great option for bold, easy salmon at home.
Why You’ll Love This Recipe
This recipe balances smoky, sweet, and citrusy flavors in every bite. The salmon stays tender while the pineapple caramelizes slightly on the grill, and the lime oil adds a fresh finish that keeps everything light and bright.
Tips for Success
- Cut the salmon into evenly sized pieces so it cooks evenly.
- Leave a little space between pieces on the skewer for better heat circulation.
- Brush the skewers often with lime oil to keep the salmon moist.
- Do not overcook, salmon is best when just flaky and tender.
How to Serve
Serve these skewers hot with:
- Cilantro Lime Rice
- Grilled or Roasted vegetables, like our roasted green beans
- A fresh side salad
- Extra lime wedges for squeezing
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold over salads or rice bowls.
Pineapple and Salmon Skewers
Ingredients
Salmon
- 2½ pounds salmon filets, skin removed, cut into ½-inch cubes
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon granulated sugar
- 2 cups fresh pineapple, cubed
- Lime wedges, for garnish
Lime Oil
- ¼ cup fresh lime juice, about 2 limes
- ¼ cup extra virgin olive oil
- 1 teaspoon garlic powder
- Kosher salt, to taste
Instructions
- Preheat grill to medium heat. If using wooden skewers, soak them in water for 30 minutes.
- In a small bowl, mix 2 tablespoons olive oil, chili powder, salt, onion powder, garlic powder, cumin, and sugar.
- Place salmon in a large bowl and gently toss with the seasoning mixture until evenly coated.
- Thread salmon and pineapple onto skewers, alternating pieces and leaving slight space between each.
- In a small bowl, whisk together lime juice, olive oil, garlic powder, and salt. Divide into two bowls, one for brushing and one for serving.
- Brush the grill grates with the remaining tablespoon of oil. Place skewers on the grill.
- Brush with lime oil and cook for 12 to 14 minutes, turning and brushing every few minutes, until the salmon reaches an internal temperature of 145°F.
- Serve with lime wedges and reserved lime oil for dipping.
This recipe is based on iamhomesteader.com’s Pineapple Salmon Kebabs.
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