PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

98% would make again

Pineapple Sweet Chili Salmon

Tasty Team


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 salt
  • 1 tablespoon minced garlic
  • 2 salmon fillets, 6 ounces each

Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • cooked rice, for serving

Nutrition Info

Shop ingredients with
    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!

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.


Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.