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Jerked Wild Salmon and Spiced-Pineapple Skewers

This zesty tropical recipe, featuring Jamaica-style jerk seasoning, is a sure-fire crowd-pleaser.
Yield: Serves 6
Total Time: 40 min
Prep: 30 min
Cook: 10 min
Additional:
Ingredients
12 wooden skewers
1-1/2 Tablespoons Caribbean jerk seasoning
2 cloves garlic, minced
1/2 cup brown sugar, divided
1/4 cup fresh orange juice
1/4 cup soy sauce
1 whole (2 to 3 pounds) fresh pineapple
3 Tablespoons Kosher or sea salt
1 teaspoon chili powder
1/2 teaspoon allspice
Preparation
1.  Prior to grilling, soak wooden skewers in water for at least 30 minutes.
2.  Mix together jerk seasoning, garlic, 1/4 cup brown sugar, orange juice, soy sauce and 1/4 cup olive oil.
3.  Lay Alaskan salmon on a cutting board so that the grain of the flesh is horizontal; cut salmon length-wise into 2-inch wide strips. Place the strips in a large resealable plastic bag. Pour jerk marinade over the salmon; seal bag and turn several times to coat. Marinate, refrigerated, for 15 to 30 minutes.
4.  Preheat grill or broiler/oven to medium-high heat.
5.  Slice off top, bottom and skin of the pineapple. Cut into 1-inch slices, then cut each slice into 8 to 10 pieces.
6.  In large bowl, mix salt, 1/4 cup brown sugar, chili powder and allspice. Add pineapple; stir to coat.
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