Teriyaki Salmon, Pineapple & Bacon Skewers
All the flavors and textures you could possibly imagine… on a single skewer poked through only three things. These quick and easy to make kabobs are sweet, salty, savory, tangy, crispy and fresh.
Makes 20 kabobs
INGREDIENTS
10 slices thick cut bacon, cut in half (20 total)
1 pound salmon, cubed (20 1-inch cubes)
1 fresh cubed pineapple (20 cubes)
¾ cup teriyaki sauce
1 tbsp fresh minced ginger
1 tbsp fresh minced garlic
20 bamboo skewers
DIRECTIONS
Microwave the bacon for 2 minutes (5 pieces at a time) to partially cook the bacon so that it crisps in the oven.
Mix the teriyaki sauce with the ginger and garlic. Marinate the salmon in ½ of the teriyaki mix for 20 minutes.
Preheat the oven to 400 degrees.
Kabob the bacon, salmon and pineapple onto skewers. Cook the skewers for 7 minutes, then turn on the broiler for an additional 4 minutes to brown the pineapple and crisp the bacon.
Drizzle the other half of the teriyaki mix over the kabobs. Serve immediately and enjoy.
The recipe is from our Holiday Book of Bacon