Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce.

4 each 5-6oz. skinned salmon fillets
24 each 26-30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10-15 minutes)
8 each fresh pineapple half-moons (super-sweet variety)
Olive Oil
Salt and Pepper
Sweet chili sauce (choose your favorite brand and enjoy)

24 each 26-30 count peeled shrimp

1. Brush both sides of salmon with olive oil and season with salt and pepper.
2. After soaking the skewers, slide 6 shrimp onto each skewer,leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
3. Cut the fresh pineapple into slices approx. 1/2-inch in diameter, and then cut in half. Brush both sides with olive oil.
4. On a medium-heated grill, place the salmonflesh side down. Grill approx. 6-7 minutes per side or until the fish reaches 150 degrees internally.
5. Grill shrimp approx. 3-4 minutes per side or until it reaches 150 degrees.
6. Grill pineapple for 2-3 minutes per side or until it has good caramelization.
7. Brush all items generously with sweet chili sauce.
8. To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of you favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.