Tropical Grilled Salmon with Hawaiian Kona Grill Infused Olive Oil Blend

Tropical Grilled Salmon features fresh salmon, juicy pineapple, and a quick lime glaze make this dinner taste sunny and bold, while Hawaiian Kona Grill Infused Olive Oil Blend layers garlic, ginger, citrus, and smoky spice right into the fish as it grills. It is the kind of easy summer dinner that feels special enough for entertaining and relaxed enough for a weeknight cookout.

Garden Infuzions

Tropical Grilled Salmon with Hawaiian Kona Grill Infused Olive Oil Blend

Flaky grilled salmon gets a bright tropical finish with pineapple, lime, and the smoky-garlic warmth of Hawaiian Kona Grill Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American Classics, Caribbean, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds salmon fillet cut into 4 portions
• 2 tablespoons Hawaiian Kona Grill Infused Olive Oil Blend
• 1 tablespoon avocado oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1 cup fresh pineapple chunks
• 1 red bell pepper sliced
• 2 green onions sliced
• 1 tablespoon chopped fresh cilantro
• Lime wedges for serving

Equipment

• 1 Grill or grill pan Medium-high heat
• 1 Small bowl For glaze
• 1 whisk For mixing glaze
• 1 Tongs For turning salmon and vegetables
• 1 Fish spatula Helpful for flipping fillets
• 1 Platter For serving

Method

 

Instructions

1. 1. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
2. 2. Pat the salmon dry, then season both sides with kosher salt, black pepper, and garlic powder.
3. 3. Whisk together the Hawaiian Kona Grill Infused Olive Oil Blend, avocado oil, lime juice, and honey in a small bowl.
4. 4. Toss the pineapple chunks and sliced red bell pepper with a little of the glaze so they cook with a shiny finish.
5. 5. Place the salmon skin-side down on the grill and cook for 4 to 5 minutes.
6. 6. Turn the salmon carefully and grill for 2 to 4 minutes more, brushing with the remaining glaze during the last minute.
7. 7. Grill the pineapple and bell pepper until lightly charred and tender-crisp.
8. 8. Transfer the salmon to a platter, top with the grilled fruit and vegetables, and finish with green onions and cilantro.
9. 9. Serve right away with lime wedges on the side.

Notes

Keep the glaze light so the salmon stays bright and the grill flavors stay clean. If the fillets are thin, reduce the second-side cook time by a minute or two. For the best texture, use salmon pieces that are similar in thickness.

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Recipe Tips

• Oil the grill grates well and let the salmon release naturally before flipping.
• Keep the pineapple wedges in a single layer so they char instead of steaming.
• Brush the salmon with the glaze in the last few minutes so the sugars stay glossy, not scorched.

Serving Suggestions

• Serve with coconut rice and a crisp cucumber salad.
• Pair with grilled corn, black beans, or roasted sweet potatoes.
• Add fresh cilantro and lime wedges at the table for a bright finish.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Rewarm gently in a covered skillet over low heat or serve chilled over greens.
• Keep grilled pineapple separate if you want the best texture the next day.

Variations

• Swap the salmon for mahi mahi or shrimp and shorten the grill time.
• Add sliced red bell pepper or zucchini to the grill basket for a fuller plate.
• Use mango instead of pineapple for a softer tropical sweetness.

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