Spicy Asian Salmon Skewers with Pineapple Rice Slaw


Peanut, pineapple and salmon? Don’t knock it until you try it! Warm Asian flavors and a simple broccoli slaw rice tie the spicy peanut butter glaze, salmon skewers and triple infusion of pineapple together. The recipe is relatively quick to make and offers stunning presentation for a wonderful weeknight meal or an impressive dish for entertaining.

Spicy Peanut Butter Glazed Salmon Skewers with Warm Rice SlawThis recipe with photo for spicy Asian salmon skewers was shared with us by Peanut Butter Lovers.

Special Diet Notes: Spicy Asian Salmon Skewers with Slaw Rice

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, and tree nut-free.

For peanut-free spicy Asian salmon skewers, swap in sunflower seed butter for the glaze and skip the peanut garnish.

Spicy Asian Salmon Skewers with Pineapple Rice Slaw
Prep time
Cook time
Total time
Serves: 4 to 6 servings
  • 1 20-ounce can pineapple chunks in juice, divided
  • 1½ pounds salmon fillet, skin removed and cut into 1-inch cubes
  • 2 tablespoons soy sauce or wheat-free tamari (for gluten-free)
  • 1½ cups packaged broccoli slaw mix
  • 2 cups hot cooked rice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup creamy peanut butter
  • 2 tablespoons sriracha
  • Juice and zest of 1 lime
  • ¼ cup chopped salted peanuts
  • Chopped peanuts, for garnish
  • Fresh lime slices and cilantro leaves, optional for garnish
  1. Drain the pineapple chunks, reserving juice.
  2. Place ¼ cup of the pineapple juice into a bowl with the soy sauce; add the salmon, tossing to coat. Let sit about 15 minutes.
  3. Gently stir ¼ cup of the pineapple juice and broccoli slaw into hot rice, until well combined. Season to taste with salt and black pepper. Cover to keep warm.
  4. Whisk the peanut butter with the remaining pineapple juice, chili sauce, lime juice, and lime zest, until well combined.
  5. Place an oven rack 6 inches from broiler element and preheat the broiler. Line a broiler pan with foil and grease.
  6. Thread the salmon cubes and pineapple chunks onto 8 metal (or soaked bamboo) skewers, dividing equally, and place them on the prepared broiler pan.
  7. Cook the skewers for 2 minutes, then brush with the peanut butter mixture. Repeat brushing and broiling until the salmon is flaky, turning as needed to brown evenly, about 8 minutes total.
  8. Divide the warm rice slaw evenly among four serving plates and top with skewers.
  9. Sprinkle the skewers lightly with chopped peanuts. Serve with additional lime slices and cilantro leaves, if desired.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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