Spicy Pineapple Salmon skewers

by Tuesday, May 31, 2016

I like to be excited to eat the lunches I meal prep. My excitement doesn’t allow for any temptation of purchasing expensive and perhaps unhealthy food throughout my work day. I LOVE the control I have over the ingredients I eat on a daily bases and knowing there aren’t any additional additives or preservatives gives me a sense of comfort.

Memorial day has just passed which marks the unofficial beginning of the BBQs and cookout season. Since I don’t have a backyard or roof top to actually grill – I end up using my oven probably more than I should during the summer. In any case I came up with a fun way to add protein and spice to my lunch or dinner with minimal work. This recipe made 10 skewers. You can really add whatever you like but I yearn for the combination of extreme sweet and spice. This is a winner.

You will need…

  • Salmon – 1 lb
  • Cayenne pepper – to taste (I used 1 tbsp)
  • Fresh pineapple – half
  • cherry tomatoes – (about 15)
  • olive oil – 1 tbsp
  • salt – to taste
  • 10 Wooden Skewer sticks

Cut up the pineapple in square inch cubes, place in a bowl and toss with the cayenne evenly coating. Set aside.

Next chop the salmon up in inch cubed pieces as well tossing with olive oil. Then cut the cherry tomatoes in half.

Create the skewers – you can use whatever combination you want, I was just careful to begin and end with the cherry tomatoe halves. Leave about an inch on each side of the skewers free.

Put these on a foil lined cookie sheet coated with a little oil (OR ON THE GRILL) and bake at 375 degrees for about 30 minutes or until trips start to brown – There really is no way to mess this up.

Leave them on the skewers or take them off as I did to package for lunch.

Light, easy, clean and healthy – You’re welcome!

#therobertashow

 

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