Preparation:
Combine onion, oil, pineapple juice, soft brown sugar and chilies. Add salmon pieces and coat thoroughly. Cover and chill for 5 hours.
Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean.
Serve hot with a spinach salad and soft crusty rolls. |
