Salmon Teriyaki Skewers with Pineapple

Ingredients

• 1/2 cup soy sauce
• 1/4 cup mirin rice wine or rice vinegar
• 1/4 cup brown sugar
• 2 Tbsp minced garlic
• 2 Tbsp minced fresh ginger
• 1/4 cup minced green onions
• 2 Tbsp vegetable oil
• Pinch chili pepper flakes
• 1 lb salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes
• 1 lb fresh pineapple, cut into 1 to 1 1/2-inch chunks
• 2 green onions, cut into 1-inch segments
• 8 bamboo skewers, soaked in water for at least 20 minutes before using

Directions

1. In a medium bowl, stir the soy sauce, mirin or rice vinegar, and brown sugar until the sugar has fully disappeared into the liquid. Mix in the fresh ginger, minced green onions, chili pepper flakes, and vegetable oil.
2. Add the salmon cubes to the bowl and turn them until every piece is coated in the marinade. Cover the bowl and refrigerate for 1 to 2 hours.
3. Lift the salmon out of the marinade. Pour the marinade into a small saucepan, bring it to a boil, then lower the heat and simmer for 10 minutes. Set it aside.
4. Slide the salmon, pineapple, and onion pieces onto the skewers. For grilling, heat the grill to high direct heat and oil the grates. Set the skewers on the grill and cover. For broiling, arrange the skewers on a rack set in a broiling pan, positioning the salmon pieces 6 inches from the heat. Turn the skewers after 2 to 4 minutes, then brush them with the reserved marinade. Cook for 2 to 4 minutes more, basting often, just until the salmon is barely cooked through.
5. Serve immediately.