Grilled Pineapple Teriyaki Salmon
This Grilled Pineapple Teriyaki Salmon is a perfect blend of sweet, savory, and smoky. Fresh salmon fillets are marinated in a sticky homemade teriyaki glaze and grilled to juicy perfection alongside caramelized pineapple slices. The tropical flavor combination is irresistible, and the dish pairs beautifully with rice, quinoa, or a fresh green salad.
Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 10–12 minutes
Total Time: 45–60 minutes
Servings: 4
Ingredients:
For the Salmon & Pineapple:
4 salmon fillets (6 oz each), skin-on or skinless
4 pineapple rings (fresh preferred)
1 tbsp olive oil (for brushing grill)
For the Teriyaki Marinade/Glaze:
1/3 cup soy sauce (or tamari for gluten-free)
1/4 cup pineapple juice (from fresh or canned)
2 tbsp brown sugar
1 tbsp honey or maple syrup
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
1 tsp sesame oil
1 tsp cornstarch mixed with 1 tbsp water (to thicken sauce)
Instructions:
Step 1: Make the Teriyaki Marinade
1. In a small saucepan, combine soy sauce, pineapple juice, brown sugar, honey, vinegar, garlic, ginger, and sesame oil.
2. Bring to a simmer over medium heat. Stir in cornstarch slurry and simmer until thickened, about 2–3 minutes.
3. Remove from heat and let cool. Reserve 3 tbsp for brushing later.
Step 2: Marinate the Salmon (Optional)
Place salmon fillets in a shallow dish or resealable bag. Pour remaining teriyaki sauce over and marinate in the fridge for 30 minutes.
Step 3: Prep the Grill or Grill Pan
Preheat grill to medium-high. Lightly oil the grates or brush a grill pan with olive oil.
Step 4: Grill Salmon and Pineapple
1. Remove salmon from marinade (discard marinade).
2. Grill salmon skin-side down first for 4–5 minutes, then flip and grill another 4–5 minutes or until it flakes easily with a fork.
3. Brush with reserved teriyaki glaze during the last 1–2 minutes.
4. Grill pineapple rings for 2–3 minutes per side, until caramelized.
Step 5: Serve
Serve salmon topped with grilled pineapple and a drizzle of teriyaki glaze. Garnish with green onions, sesame seeds, or chopped cilantro if desired.
Tips & Notes:
Don’t overcook the salmon—remove from grill when it flakes easily but is still moist inside.
No grill? Use a cast iron pan or broiler instead.
For a bolder flavor, marinate longer—up to 2 hours max.
Serve with steamed rice, coconut rice, or roasted veggies.
Double the sauce and use leftovers for stir-fries or dipping.
Frequently Asked Questions
Q: Can I use canned pineapple?
A: Yes, but fresh pineapple caramelizes better and adds brighter flavor.
Q: What type of salmon works best?
A: Wild-caught or farm-raised both work. Thicker fillets are easier to grill without overcooking.
Q: Can I bake this instead of grilling?
A: Absolutely! Bake salmon at 400°F for 12–14 minutes and broil briefly for a charred finish.
Q: Is this recipe gluten-free?
A: Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
Q: Can I make this ahead?
A: You can marinate ahead and refrigerate up to 8 hours. Grill just before serving for best texture.
Nutritional Info
Calories: 410
Protein: 35g
Fat: 18g
Saturated Fat: 3g
Carbohydrates: 22g
Sugar: 14g
Fiber: 1g
Sodium: 720mg