4 salmon fillets
1 fresh pineapple
1/3 cup honey
1/4 cup light soya sauce
2 tbsps lemon juice
a few drops of sesame seed oil
1 tbsp fresh chopped coriander
salt and lemon pepper to taste
Mix honey, soya sauce, lemon juice, sesame seed oil and coriander together and pour into a ziplock bag. You may not use all the marinade depending on the size of your fillets. Add the salmon and press out as much air as you can. Refrigerate for 30 minutes or up to 4 hours.
In the meantime prepare your pineapple bark. Don't forget to wash the pineapple and scrub it with a vegetable brush. Then stand it on end and slice down the sides.
Remove the salmon from the marinade, sprinkle with salt and lemon pepper and place between two pieces of pineapple bark.
Tie up with a piece of kitchen string about 24 inches long.
Place your neat little packets on the grill, close the lid and cook for 10 minutes.
Flip them over and cook another 10 minutes.
Take one off at that time to check it. The salmon should flake easily.
Snip the string and serve salmon on the bottom piece of pineapple bark. The flavours are all sealed in by the pineapple and the salmon is beautifully moist.
Next time.....chicken breasts. Oh ya, it's gonna happen!
Update: Aug 14, 2015
The chicken turned out great! Here's the link
Adapted from: http://makethebestofeverything.com/