1 pound of salmon, skinned, cut into 1 inch pieces

20 ounce can of pineapple chunks, drained—reserve juice



1/4 cup pineapple juice

2 tbsp. soy sauce

2 tbsp. sherry

2 tbsp. olive oil

1 tsp. brown sugar

1 tsp. ground mustard

1/4 tsp. lemon pepper


Mix all marinade ingredients and bring to a boil. Reduce heat, simmer uncovered for 5 minutes. Cool
Pour marinade into a ziplock bag and add salmon chunks. Seal and marinade in frig for 15 minutes.Remove fish from marinade and thread on skewers, alternating with pineapple chunks. Lightly coat kabobs with a vegetable oil spray. Grill for 3 minutes, turn, grill for 3 minutes more.
Serves 6      
Recipe courtesy of Tina Witteveen, Wild Creek Lodge, Hidden Basin, Kodiak, Alaska
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