Teriyaki Salmon & Pineapple Skewer Meal Prep
Colorful salmon and pineapple skewers get dressed up with a healthier teriyaki sauce. Get creative and add your favorite vegetables, or alternately, bake everything on a sheet pan for an easy weeknight dinner.
Servings: 4 meals
- 1.5 pounds Sockeye Salmon or salmon of choice
- 2 cups fresh pineapple pitted and chopped
- 1 medium bell pepper cut into chunks
- 1/2 medium red onion cut into chunks
Whole30 Teriyaki Sauce
- 1/2 cup Coconut Aminos
- 2 medjool dates pitted and chopped
- 2 tsp white wine vinegar
- 1 clove garlic minced
- 1 tsp Sesame Seeds
- 1/2 tsp arrowroot powder
- 1/2 tsp Ground Ginger
- 1/2 tsp seas salt
- Water optional to thin sauce to desired consistency
Soak wooden skewers in water for at least 1 hour prior to using. Alternately, use metal skewers.
Add all ingredients for the teriyaki sauce (except the water) to a blender, and process for 3-4 minutes, until the mixture is very smooth.
Add the teriyaki sauce to a small saucepan, and bring to a low boil. Allow to simmer for 1-2 minutes to thicken. If the mixture becomes too thick, thin to desired consistency with water (1-2 tablespoons should be enough).
Add salmon, onion, and peppers alternating to 4 skewers.Use a brush or a spoon to spread teriyaki sauce on the salmon, reserving some for dipping.
Add pineapple, onion and peppers alternating to 4 skewers.
Grill the skewers over high heat for 4-6 minutes on one side, flip, and cook for 4-6 minutes on the other side, or until desired doneness.
Serve skewers with a simple zoodle salad.
Nutrition for 1 out of 4 servings:
33g Protein | 30g Carbs | 17.5g Fat | 3.2g Fiber | 415 Calories
Serving: 1meal | Calories: 415kcal | Carbohydrates: 30g | Protein: 33g | Fat: 17.5g | Fiber: 3.2g