Salmon and pineapple brochette

Salmon and pineapple brochette
Total time 15 min


  • Lemon juice
  • Salmon
  • Pineapple


  1. Ask the butcher to cut the salmon into big chunks
  2. Peel and cut the pineapple into the same size as the salmon chunks
  3. Prepare the skewers alternating the salmon and pineapple. Squeeze lime juice over them, salt and pepper. Let stand for 10 minutes.
  4. Heat the grill and cook for a few minutes on each side. It’s okay if the inside of the salmon is a little undercooked.