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Pineapple Sweet Chili Salmon

by Kiano Moju featured in Summer Salmon Dinner for Two

Inspired by


for 2 servings

  • 1 pineapple, whole
  • ½ cup
    water (120 mL)
  • ½ cup
    sugar (100 g)
  • ½ cup
    rice wine vinegar
  • 2 tablespoons
    chile flake
  • ½ teaspoon
  • 1 tablespoon
    minced garlic
  • 2 salmon fillets, 6 ounces each

Cornstarch Slurry

  • 1 tablespoon
  • 2 tablespoons
  • cooked rice, for serving
    Calories 520
    Fat 17g
    Carbs 68g
    Fiber 2g
    Sugar 59g
    Protein 26g

Estimated values based on one serving size.



  1. Preheat the oven to 375°F (190°C).
  2. Cut pineapple in half lengthwise, cutting from root through the leaves.
  3. Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.
  4. 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.
  5. Add pineapple and water to a blender and blend until smooth.
  6. Pour the pineapple purée into a saucepan over medium heat.
  7. Add the sugar, rice wine vinegar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.
  8. In a small bowl, combine the cornstarch with the water to make a slurry. Add the slurry to the sauce and until sauce has thickened, 4-7 minutes. Remove the pan from the heat.
  9. Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
  10. Bake for 12-15 minutes, depending on your desired doneness.
  11. Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side.
  12. Enjoy!