Ingredients
1 can (20 ounces) unsweetened pineapple chunks3 tablespoons honey2 tablespoons gochujang (Korean red pepper paste), divided 2 cups broccoli coleslaw mix2 cups hot cooked brown rice1/4 cup dried cranberries1/4 cup slivered almonds, toasted1 pound salmon fillet, skin removed, cut into 1-inch cubes
Preparation
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 8 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.
