Grilled Coho with Grilled Pineapple Rings

Marinade Assembly:

Combine all the ingredients in a baking dish and mix well. Add salmon and marinate for 2 hours in refrigerator. Turn over several times during the marinating process.

Grilling:

Pre-heat grill. In a bowl, mix sugar and cinnamon. In a separate bowl, pour in coconut milk. Dip pineapple rings, one at a time in the coconut milk. Then dip it in cinnamon mix covering both sides. Grill at the same time as the salmon.

Remove coho from marinade and place on hot grill, skin side down. Cook for 2-3 minutes a side. Grill and turn pineapple in conjunction with salmon. Place pineapple on the salmon and serve with rice.

Ingredients:

6 - five oz. Pieces coho, skin on

Marinade:

1 can unsweetened coconut milk
1 8 oz. bottle lime juice
1 cup brown sugar
1 clove Garlic, minced
2 Tbl fresh ginger, minced
¼ cup soy sauce
½ bunch cilantro, chopped

Grilled Pineapple:

6 pineapple rings
¼ cup sugar
1 Tbl cinnamon
½ cup coconut milk, unsweetened

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