Setup the grill for indirect heat and preheat to 350 degrees F.
Cut the Pineapple “Planks”
Lay the pineapple on its side. Cut off the leafy top and about ½-inch off the bottom.
Stand the pineapple up on the flat-cut end. Steady the pineapple with your non-cutting hand. Start from the top and slice downward following the curve of the fruit, cutting off a ¼-inch thick rind and discard. Repeat until you have worked your way around the pineapple until all of the rind has been removed.
With the pineapple still standing upright. You should be able to tell where the core is. Slice down next to the core on each side to create 4 pineapple “planks.”
Make the Teriyaki Sauce (skip is using bottled sauce)
In a small saucepan, whisk together the soy sauce, vinegar, sugar, sesame oil, garlic, and ginger, and season with freshly cracked black pepper.
In a small measuring cup or bowl, whisk together the cornstarch slurry of water and cornstarch. Whisk it into the saucepan with the other ingredients over medium-high heat. Bring the teriyaki sauce to a rapid boil. Allow the sauce to boil for one minute.
Stir the teriyaki sauce with a spoon. Run your finger across the sauce on the back of the spoon. If the line remains visible, the sauce is thick enough; if it doesn't, it needs to cook a little longer.
Turn off the heat when the sauce is done.
Grill the Pineapple Salmon
Remove the pin bones from the salmon fillets and season the salmon with salt and pepper to taste, and set aside.
Grill the pineapple “planks” over direct heat for 3-5 minutes on each side. The planks should have nice grill marks on each side before moving them to indirect heat.
Move the grilled planks to the cooler indirect side of the grill. Place the salmon fillets on top of the plank. Use a small skewer to pierce the pineapple and fillet together so the fillets won’t slide off.
Grill over indirect heat, brushing every 10 minutes with teriyaki sauce. Cook until the internal temp of the salmon is 135-140 degrees F, or the fish begins to flake, and the pineapple is tender. About 30 minutes.
Remove from the grill and allow the pineapple plank salmon to rest for 5 minutes before serving.
Serve
Serve each salmon on top of the pineapple plank basted with teriyaki sauce and garnished with chopped scallions and sesame seeds. Serve with steamed rice and broccoli for an extra healthy meal.
Notes
Use any leftover teriyaki sauce for serving.
Try to select or cut the salmon fillets to fit the pineapple planks.
The pineapple salmon comes together quickly, so it’s best to have everything prepared and ready to go before grilling.
Use short skewers to help hold the salmon on top of the teriyaki pineapple planks. (Remember to soak wooden skewers before using.)
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