1 (20-ounce) can pineapple chunks in juice, divided
1 1/2 pound salmon fillet, skin removed
2 tablespoons soy sauce
1 1/2 cups packaged broccoli slaw mix
2 cups hot cooked rice
Salt and freshly ground black pepper, to taste
1/2 cup creamy peanut butter
2 tablespoons Sriracha sauce
Juice and grated zest of 1 fresh lime
1/4 cup chopped salted peanuts
Fresh lime slices, for garnish
Cilantro leaves, for garnish
Chopped peanuts, for garnish
Drain pineapple chunks, reserving juice. Cut salmon into 1-inch cubes. Place 1/4 cup pineapple juice into bowl with soy sauce; add salmon, tossing to coat. Let stand about 15 minutes.
Gently stir 1/4 cup pineapple juice and broccoli slaw into hot rice, blending well. Season to taste with salt and black pepper, then cover and keep warm. Whisk peanut butter with remaining pineapple juice, Sriracha sauce, lime juice and lime zest, blending well. Set aside.
Heat oven broiler; place oven rack 6 inches from broiler element. Line broiler pan with foil and spray with nonstick spray. Thread salmon cubes and pineapple chunks onto 8 metal (or soaked bamboo) skewers, dividing equally. Place on broiler pan. Cook 2 minutes, then brush with peanut butter mixture. Repeat brushing and broiling until salmon is flaky, turning as needed to brown evenly, about 8 minutes total.
Divide warm rice mixture evenly among four serving plates; top with skewers. Sprinkle skewers lightly with chopped peanuts and serve while warm. May be garnished with additional lime slices and cilantro leaves, if desired.
Source: Southern Peanut Growers/PB My Way