Pineapple-Sriracha Glazed Salmon Rice Bowls

In a medium sized bowl mix together the pineapple juice, Sriracha, soy sauce, garlic, ginger, and brown sugar. Mix well until the brown sugar dissolves. Taste and adjust the seasoning to taste.

Reserve 1/3 of the sauce mixture to use to baste the salmon as it grills. Refrigerate that until ready to use. Place the remaining mixture into a gallon-sized zippered baggie. Add the salmon fillets to the baggie. Remove the extra air, seal the baggie closed and gently move the liquid around the baggie to coat the salmon. Place the baggie in the refrigerator for 2-4 hours.

When you’re ready to prepare the salmon, remove it from the baggie and discard the marinade in the bag. Set the salmon aside.

Place the pineapple rings or pieces on a platter and gently pat a bit of brown sugar over the tops.

Lightly spray or oil your grill grate. Heat to medium.

When the grill is hot, add the salmon, skin-side down, and cook for 6-8 minutes. The salmon should be about 60 percent cooked. Use a brush to baste the salmon with the reserved liquid. Flip, and cook for an additional 2-4 minutes or until done.

As the salmon is finishing, add the pineapple to the grill, sugar-side up. Cook for 1-2 minutes, flip and cook for another minute before removing.

Remove the salmon from the grill and let the salmon sit for several minutes before cutting into pieces.

Divide the rice between two bowls. Do the same with the grilled pineapple, mango, spinach, and the salmon pieces.

To make extra sauce to serve on the side, combine the extra pineapple juice, soy sauce, Sriracha, and brown sugar, to taste. Mix well.

Serve the bowls immediately with extra sauce on the side.