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Grilled Pineapple Salmon Kebobs

  • Author: Nikki Yelton
  • Total Time: 15 mins
  • Yield: 2 servings 1x


This new summer salmon kebob recipe is not only delicious, but super healing and nourishing for your gut microbiome!


  • 10 1/2 ozs Salmon Fillet (cut into 1-inch cubes)
  • 2 cups Pineapple (cut into 1-inch cubes)
  • 4 Barbecue Skewers
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tbsp Honey
  • 1 tbsp Lemon Juice
  • 2 Garlic (cloves, minced)
  • 1 tsp Ginger (fresh, grated)
  • 1/2 tsp Red Pepper Flakes
  • Sea Salt & Black Pepper (to taste)
  • 1 stalk Green Onion (optional, garnish)


  1. Thread the salmon and pineapple onto the skewers.
  2. In a small bowl, whisk together the oil, honey, lemon juice, garlic, ginger, red pepper flakes, sea salt, and pepper. Brush the marinade onto the skewers.
  3. Grill the skewers for eight to ten minutes, or until the salmon is cooked through. Garnish with sliced green onion and enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving is equal to two 10-inch skewers.

More Flavor: Add paprika and garlic powder to the marinade.

Barbecue Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.

No Grill: Bake the skewers in the oven at 400℉ (205℃) for ten minutes or until the salmon is cooked through.