Why You’ll Love This Recipe
I love how this dish balances bright fruitiness with subtle heat. It’s an effortless one‑pan meal that feels fancy enough for guests but easy enough for a weeknight. The broiled edges add a caramelized finish that makes each bite pop.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Salmon fillets (about 2–2½ lb total)
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Canned pineapple slices (reserve some juice)
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Sweet chili sauce
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Rice vinegar
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Soy sauce
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Brown sugar
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Pineapple juice
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Salt and pepper
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Fresh cilantro (for garnish)
Directions
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I preheat the oven to 425 °F and line a baking sheet with foil.
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I season the salmon with salt and pepper and arrange it on the foil-lined sheet, surrounding it with pineapple slices.
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I whisk together sweet chili sauce, rice vinegar, soy sauce, brown sugar, and reserved pineapple juice until smooth.
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I pour the glaze over the salmon and pineapple, ensuring everything is well-coated.
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I bake uncovered for about 12–15 minutes, until the salmon is nearly cooked through.
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I switch to broil for the final 4–5 minutes to caramelize the top and edges.
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I garnish with chopped cilantro before serving.
Servings and timing
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Serves: 6
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Prep time: ~5 minutes
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Cook time: ~20 minutes
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Total time: ~25 minutes
Variations
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Grill it: Skip the oven—grill both salmon and pineapple separately, basting with glaze.
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Tacos or bowls: Flake leftover salmon into tortillas or rice bowls with more pineapple salsa.
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Make it spicier: Add sriracha or red pepper flakes to the glaze.
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Citrus twist: Replace part of the pineapple juice with orange juice for depth.
Storage / reheating
I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I gently warm in the oven or microwave with a splash of pineapple juice to keep it moist. Leftover salmon is excellent in tacos or rice bowls.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely—I swap sliced fresh pineapple and use its juice in the glaze. Just watch it closely under the broiler.
How do I know when salmon is done?
I check that it flakes easily with a fork or reaches an internal temperature of around 125–145 °F, depending on preference.
Can I make this gluten-free?
Yes—I substitute gluten-free soy sauce or coconut aminos in the glaze for a safe swap.
Is it possible to make this ahead?
Yes—I prepare the glaze and reserve the pineapple juice up to 3 days in advance, then bake everything together when ready.
What sides go well with it?
I like serving it with rice, orzo, roasted veggies, or steamed broccoli for a balanced meal.
Conclusion
This Sweet and Spicy Pineapple Salmon is my go-to when I want something quick, flavorful, and a little bit tropical. With just one pan, minimal effort, and a glaze that truly shines, it never fails to impress. I hope it becomes a favorite in your kitchen too!
PrintSweet and Spicy Pineapple Salmon
Pineapple salmon baked with sweet chili glaze and broiled for a caramelized finish. Juicy, flavorful, and perfect for a tropical-inspired dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Baked, Broiled
- Cuisine: Asian-Inspired, Tropical
- Diet: Gluten Free
Ingredients
2–2½ lb salmon fillets
1 can pineapple slices in juice (reserve ¼ cup juice)
¼ cup sweet chili sauce
1 tbsp rice vinegar
1 tbsp soy sauce (use gluten-free if needed)
1 tbsp brown sugar
¼ cup reserved pineapple juice
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Instructions
Preheat oven to 425 °F (220 °C). Line a baking sheet with foil.
Season salmon with salt and pepper. Place on the foil-lined sheet and surround with pineapple slices.
In a bowl, whisk together sweet chili sauce, rice vinegar, soy sauce, brown sugar, and pineapple juice.
Pour glaze evenly over salmon and pineapple.
Bake for 12–15 minutes until salmon is almost cooked through.
Switch oven to broil for 4–5 minutes to caramelize the top and edges.
Garnish with fresh chopped cilantro and serve hot.
Notes
For extra spice, add sriracha or red pepper flakes to the glaze.
Use fresh pineapple if preferred—watch closely under broiler.
Great served with rice, orzo, roasted vegetables, or in tacos or bowls.
Leftover salmon is ideal for flaking into tacos or rice bowls.
