Honey soy glazed salmon and pineapple pops

Mar 23, 2014 at 6:10 a.m. ET

These grilled salmon and pineapple pops are a sweet and sticky appetizer.

Honey soy glazed salmon and pineapple skewers

If I could eat all my meals in small bites (the Spanish really have it down with the whole tapas thing), I would. You get to eat way more variety and small, bite-size food is just more fun. Throw that bite-size food on little sticks like a lollipop and salmon and pineapple have never been more fun to eat. Plus, there's a deliciously sweet and sticky honey soy glaze coating the whole thing.

Honey soy glazed salmon and pineapple skewers recipe

Yields 15 skewers


  • 3/4 pound salmon, skin removed and cut into 1-inch cubes
  • 1 pineapple, half cut into 1-inch cubes, the other half sliced into rings for serving
  • 4 green onions, cut into 1-inch strips
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • Small skewer sticks (if using wooden skewers, soak in water for 20 minutes)


  1. Whisk together the soy sauce, honey and vinegar in a medium bowl.
  2. Add the salmon to the bowl, toss to coat, cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
  3. Heat a grill pan or grill over medium-high heat and grease the grates with cooking spray or oil.
  4. Thread 2 pineapple cubes, a green onion, a salmon cube and another green onion onto a skewer in that order.
  5. Place the skewer on the hot grill and cook for 1-2 minutes per side until grill marks appear.
  6. Serve the skewers in the pineapple slices.

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Broiled teriyaki salmon

Tandoori salmon recipe