Pineapple Sweet Chili Salmon Recipe

Pineapple Sweet Chili Salmon is a sheet-pan dinner that reads bright and bold from the first bite: pineapple softens and caramelizes in the oven while the fish bakes gently on top, soaking up a glossy sweet chili glaze spiked with garlic, ginger, and lime. It’s streamlined enough for a weeknight, yet the sweet-salty-tangy finish feels polished and restaurant-like.

Ingredient Breakdown

For the fish, salmon is the classic choice because its natural richness stands up to sweet heat and umami, but trout works beautifully too when you want something slightly milder. Aim for a fillet thickness that bakes evenly; very thin pieces can overcook quickly, while extra-thick cuts benefit from portioning into serving-size pieces so the center and edges finish at the same time.

The pineapple “base” is more than a garnish. Sliced evenly and arranged snugly, it creates a juicy platform that shields the fish from direct pan heat, helping the salmon stay moist while also catching drips of glaze. As it roasts, the pineapple concentrates in flavor and picks up savory notes from the sauce.

The glaze is where the personality comes from. Sweet chili sauce provides sticky sweetness and gentle heat, garlic and ginger add aromatic bite, lime juice sharpens everything with acidity, and fish sauce (or soy sauce) brings that savory depth that makes the whole dish taste fuller than the ingredient list suggests. To finish, peanuts add crunch and roasted nuttiness, while cilantro brings a fresh, green lift. If you prefer a different texture or need a swap, sesame seeds can replace peanuts, and green onions add a crisp, oniony snap on top.

Step-by-Step Preparation Guide

Start by heating the oven to 400F/200C and preparing your baking sheet—either lightly greased or lined with foil for easier cleanup. Arrange the pineapple in a single layer, keeping the slices close so they act like a unified “raft” rather than scattered pieces. This tight layout helps the pineapple steam and caramelize more evenly while supporting the fish.

Place the salmon (or trout) directly on top. If the fillet is thick, portion it into individual servings before baking so the heat penetrates consistently and you don’t end up with dry edges and a barely-done center. In a bowl, stir the sweet chili sauce, garlic, ginger, lime juice, and fish sauce until smooth—this quick mix matters because a uniform glaze brushes on cleanly and bakes into an even lacquer.

Brush the sauce generously over the top and sides of the fish, letting excess drip onto the pineapple for extra flavor. Bake until the fish is just cooked, about 10–15 minutes; look for an opaque appearance and easy flaking while the center still appears moist. Finish with chopped roasted peanuts and cilantro, then serve immediately while the glaze is glossy and the pineapple is warm and syrupy. Add green onions if you want extra bite, or swap peanuts for toasted sesame seeds for a nut-free crunch.

Recipe Tips

Choose the right fillet:
Thicker cuts usually need closer to 15 minutes; thinner portions can be done sooner. If your fillet varies in thickness, portioning is the simplest way to keep everything evenly cooked.

Avoid dryness:
Pull the fish as soon as it flakes easily and looks opaque—residual heat finishes the center without stripping moisture. A short rest on the pan (1–2 minutes) helps the juices settle.

Better caramelization:
If you want more color, broil for 1–2 minutes at the end, watching closely so the glaze doesn’t scorch.

Glaze control:
Brush once before baking for flavor penetration, then add a light second coat near the end for a fresher shine and a more pronounced sweet-chili finish.

Pineapple slicing:
Keep slices uniform so some pieces don’t burn while others stay pale. Even thickness also helps the fish sit level and cook predictably.

Fish sauce vs soy sauce:
Fish sauce delivers deeper, more rounded umami; soy sauce tastes cleaner and more familiar. Either works—taste the glaze and adjust saltiness to your preference.

Clean presentation:
Use a wide spatula and lift carefully so the pineapple stays intact underneath, especially if the slices have softened and fused together.

What to serve With this recipe

Because the glaze is punchy and the pineapple is naturally juicy, the best sides either absorb sauce or provide crisp contrast. Steamed jasmine rice, coconut rice, quinoa, or noodles are excellent for catching every bit of sweet chili runoff from the pan. For vegetables, roasted broccoli and snap peas keep things simple, while stir-fried greens, bok choy, or a sesame cucumber salad bring freshness and texture without competing for attention.

If you want a brighter counterpoint, add a quick lime-forward slaw, pickled onions, or a crisp salad with a ginger dressing. For sauces, keep it complementary: an extra drizzle of sweet chili, a squeeze of lime, or a creamy sriracha-mayo swirl can all work depending on how spicy you want the final plate. This dish also adapts easily into bowls, lettuce wraps, or taco-style servings with shredded cabbage and herbs for a casual, high-impact dinner.

Creativeng is the fastest way to turn salmon from silky to chalky, so treat the 10–15 minute range as a guideline and let thickness determine the final timing. Glaze pooling can also dilute flavor; brush evenly and avoid flooding the pan with too much sauce at once. Uneven pineapple slices are another common issue—thin pieces may darken too quickly while thicker ones stay under-roasted, which affects both taste and texture.

Baking cold fish straight from the fridge can lead to uneven doneness, especially with thick fillets, so a brief temper at room temperature can help. Finally, don’t skip balance checks: taste the glaze before brushing—if it needs more acidity, a touch more lime can brighten it; if it’s too salty, reduce fish sauce/soy slightly next time or lean on the pineapple’s sweetness to round it out.

frequently Asked Questions

Can I use frozen salmon, and what’s the best way to thaw it?
Yes. Thaw fully, then pat dry so the glaze adheres and the fish roasts instead of steaming.

How do I know when salmon is done in the oven?
It should look opaque and flake easily with a fork while still appearing moist in the center.

Can I make this recipe with trout or another fish?
Trout works well; choose a fish that can handle a sweet-umami glaze and adjust bake time based on thickness.

Fish sauce vs soy sauce: which tastes better here?
Fish sauce gives deeper umami; soy sauce is milder and more familiar. Both are effective—pick based on your flavor preference.

Can I prep the glaze ahead of time?
Yes. Mix it in advance and store chilled, then stir again before brushing so it’s smooth.

What’s the best way to store and reheat leftovers without drying out the fish?
Reheat gently (low oven or covered pan) until just warmed through; overheating will dry the fish quickly.

Can I use canned pineapple instead of fresh?
Yes—use well-drained rings or slices to avoid excess liquid on the pan.

How do I make it spicier or less sweet?
Add chili flakes/sambal for more heat, or use a slightly smaller amount of sweet chili sauce and boost lime for a sharper, less sweet profile.

Pineapple Sweet Chili Salmon delivers maximum payoff for minimal effort: a sticky, sweet-chili glaze, warm caramelized pineapple, and a crunchy, herb-fresh finish that makes the whole pan feel intentional. Serve it immediately while the sauce is glossy, pair it with something that soaks up the drips, and you’ve got a fast dinner that still feels special.

Ingredients

1 pound salmon fillet (or trout), deboned
1 tablespoon lime juice
1 tablespoon ginger, minced/grated
1/3 cup sweet chili sauce
2 tablespoons fish sauce (or soy sauce)
1 tablespoon garlic, minced/grated
1 pineapple, sliced (about 10 ¼ inch thick slices)
1 tablespoon cilantro, chopped
2 tablespoons peanuts, roasted, chopped

Instructions

Arrange the pineapple slices in a single, even layer on a greased or foil lined baking sheet. Keep the slices close together so they form a juicy “bed” for the fish.

Set the salmon fillet (or trout) directly on top of the pineapple. If the fillet is thick, you can portion it into serving-size pieces for more even cooking.

In a small bowl, stir together the sweet chili sauce, garlic, ginger, lime juice, and fish sauce until the mixture is smooth and well blended.

Brush the sauce generously over the top and sides of the fish, letting a little drip down onto the pineapple for extra flavor.

Bake in a preheated 400F/200C oven until just cooked, about 10-15 minutes. The fish should turn opaque and flake easily with a fork, but still look moist in the center.

Finish by sprinkling the peanuts and cilantro over the top, then serve right away while the glaze is glossy and the pineapple is warm.

Option: Garnish with thinly sliced green onions.
Option: Replace the chopped peanuts with toasted sesame seeds.