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94% would make again

Pineapple Sweet Chili Salmon

Tasty Team
August 24, 2020

Ingredients

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

  • Calories 505
  • Fat 16g
  • Carbs 66g
  • Fiber 0g
  • Sugar 61g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  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!

Ingredients

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

  • Calories 505
  • Fat 16g
  • Carbs 66g
  • Fiber 0g
  • Sugar 61g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  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!

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