why make this recipe
Chipotle Teriyaki Pineapple Salmon Bowl is a delightful mix of flavors that brings a taste of the tropics to your table. The combination of sweet and spicy from the teriyaki sauce and chipotle complements the rich salmon perfectly. Plus, it’s packed with healthy ingredients like avocado and pineapple, making it a nutritious meal for lunch or dinner.
how to make Chipotle Teriyaki Pineapple Salmon Bowl
Ingredients:
- 4 (4-6 ounce) salmon filets, cut into bite-sized chunks
- 1 cup teriyaki sauce (I like Primal Kitchen)
- 1-2 tablespoons chopped chipotle in adobo
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 3-4 cups cooked rice
- 1 cup sliced cucumbers
- 2 cups pineapple chunks
- 2 avocados, diced
- 1 serrano or jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh parsley
- 1 jalapeño, seeded if desired
- 1 clove garlic
- 3 tablespoons fresh lime juice
- Sea salt, to taste
Directions:
- Preheat the oven to 450°F. Rub a sheet pan with oil.
- On the sheet pan, toss the salmon with 1/2 cup teriyaki sauce, chipotle, garlic powder, salt, and pepper. Bake for 10–15 minutes, until the salmon is cooked to your liking. Toss with more teriyaki sauce, if desired.
- To make the salsa, combine pineapple chunks, diced avocado, sliced cucumbers, chopped cilantro, lime juice, and sliced jalapeño in a bowl.
- To make the creamy green sauce, blend Greek yogurt, fresh cilantro, parsley, jalapeño, garlic, lime juice, and sea salt until smooth.
- Serve the salmon with the pineapple salsa, creamy green sauce, and cucumbers. Finish with fresh lime juice. I love serving this over coconut or cilantro rice.
how to serve Chipotle Teriyaki Pineapple Salmon Bowl
Serve your Chipotle Teriyaki Pineapple Salmon Bowl warm. Place a generous scoop of rice as the base, then add the salmon on top. Spoon the fresh pineapple salsa and drizzle the creamy green sauce over the salmon for extra flavor. Garnish with more cilantro if desired.
how to store Chipotle Teriyaki Pineapple Salmon Bowl
To store leftovers, place them in an airtight container in the fridge. This dish is best eaten within 1-2 days for optimal freshness. Reheat gently in the microwave or serve cold, keeping the salsa and creamy sauce separate until serving.
tips to make Chipotle Teriyaki Pineapple Salmon Bowl
- If you want more heat, add extra chipotle or jalapeño to the salsa.
- Use leftover rice or even quinoa for a different base option.
- Feel free to mix in other vegetables like bell peppers or carrots for added crunch.
variation
You can replace salmon with grilled chicken or tofu for a different protein. This recipe is easily adjustable to cater to your dietary preferences.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.
What can I serve with the salmon bowl if I don’t have rice?
You can serve it with quinoa, couscous, or even a fresh salad for a lighter option.
Can I prepare the salsa ahead of time?
Yes, the salsa can be made a day in advance. Just keep it stored in the fridge and mix before serving to keep it fresh.
Chipotle Teriyaki Pineapple Salmon Bowl
Ingredients
Method
- Preheat the oven to 450°F and rub a sheet pan with oil.
- On the sheet pan, toss the salmon with 1/2 cup teriyaki sauce, chipotle, garlic powder, salt, and pepper.
- Bake for 10–15 minutes, until the salmon is cooked to your liking. Toss with more teriyaki sauce, if desired.
- Combine pineapple chunks, diced avocado, sliced cucumbers, chopped cilantro, lime juice, and sliced jalapeño in a bowl.
- Blend Greek yogurt, fresh cilantro, parsley, jalapeño, garlic, lime juice, and sea salt until smooth.
- Serve the salmon with the pineapple salsa, creamy green sauce, and cucumbers. Finish with fresh lime juice.