Salmon & Pineapple Kabobs
- Salmon cut in Cubes
- Pineapple cut in Cubes
- 1/3 C Forty Creek Whisky
- 3 Tbsp Olive Oil
- 1 teaspoon Chopped Garlic
- 1 teaspoon Salt
- 1 Tbsp Brown Sugar
Cut Pineapple & Salmon into large chunks, suitable for skewering. Cut them approximately the same size. If you like your fish cooked rare cut the fish larger than the pineapple. If the pineapple is cut slightly larger than the salmon the fish will be firmer.
Mix all marinade ingredients together.
Alternate Salmon & Pineapple on the skewer.
Allow pineapple & fish to soak on the skewers for 1/2 hour.
Pre-heat BBQ to 350F and grill for approximately 2 to 3 minutes or until cooked to your liking. Make sure to rotate the skewers to mark.