pink cook's Note:
I adapted this recipe as a replica of the delicious plate that we love and it is served at the Red Lobster. Enjoy it.
My Private Note
Units: US | Metric
- 4 (5 ounce) salmon fillets, skinned
- 24 shrimp, cooked and peeled
- 4 bamboo skewers, soaked in water for 15 minutes
- 4 pineapple slices (or use canned sliced pineapple)
- 1/2 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Asian chili sauce (or sweet and sour chili sauce)
- 1 tablespoon fresh parsley, finey chopped
- 1Brush both sides of salmon with olive oil and season with salt, pepper and garlic powder.
- 2After soaking the skewers, slide 6 shrimp onto each skewer forming kabobs. Brush both sides of shrimp with olive oil and season with salt, pepper and garlic powder.
- 3Cut the fresh pineapple into slices approximately half inch in diameter and brush both sides with olive oil.
- 4On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until done, but don't overcook.
- 5Grill shrimp kabobs approximately 3–4 minutes per side or until pink. (Do not overcook.).
- 6Grill pineapple for 2–3 minutes per side or until there is good carmelization and brush all items generously with the Oriental sweet chili sauce.
- 7To serve, place a scoop of your favorite rice in a plate. Crisscross the salmon and the shrimp skewer on top of the rice and then top with a pineapple slice.
- 8Sprinkle with fresh parsley and serve with your favorite vegetable. Enjoy this delicious seafood plate.
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Nutritional Facts for Luau Shrimp and Salmon
Serving Size: 1 (373 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 575.7
- Calories from Fat 300
- Total Fat 33.3 g
- Saturated Fat 4.9 g
- Cholesterol 330.3 mg
- Sodium 973.2 mg
- Total Carbohydrate 11.3 g
- Dietary Fiber 1.3 g
- Sugars 7.9 g
- Protein 56.2 g
The following items or measurements are not included:
Asian chili sauce