Korean Salmon Skewers with Rice Slaw

Name: Korean Salmon Skewers with Rice Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 can (20 ounces) unsweetened pineapple chunks; 3 tablespoons honey; 2 tablespoons gochujang (Korean red pepper paste), divided; 2 cups broccoli coleslaw mix; 2 cups hot cooked brown rice; 1/4 cup dried cranberries; 1/4 cup slivered almonds, toasted; 1 pound salmon fillet, skin removed, cut into 1-inch cubes

This easy dinner is light and lovely, with so many delicious flavors and textures all in one stunning dish. It's so impressive that I often serve it to guests. —Janice Elder, Charlotte, North Carolina

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
3 tablespoons honey
2 tablespoons gochujang (Korean red pepper paste), divided
2 cups broccoli coleslaw mix
2 cups hot cooked brown rice
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted
1 pound salmon fillet, skin removed, cut into 1-inch cubes

Directions

Preheat broiler. Drain pineapple, reserving juice. For glaze, whisk together honey, 1 tablespoon gochujang and 1/2 cup of the pineapple juice. For slaw, mix the remaining pineapple juice and gochujang until smooth; toss with coleslaw mix, rice, cranberries and almonds. Let stand, covered, until serving.
On eight metal or soaked wooden skewers, alternately thread salmon and pineapple chunks. Place on a foil-lined 15x10x1-in. pan.
Broil kabobs 4-5 in. from heat until fish just begins to flake easily with a fork, 5-6 minutes; brush frequently with glaze during the last 2 minutes. Brush kabobs with remaining glaze; serve with slaw.

Soaking wooden skewers in warm water for 30 minutes before using will decrease their chance of charring during grilling and breaking afterward.

Gochujang is a sweet-hot-salty sauce with concentrated flavor, so a little bit goes a long way.