Korean Salmon Skewers With Rice Slaw

1. 1

   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.

2. 2

   On 8 metal or soaked wooden skewers, alternately thread salmon and pineapple chunks. Place on a foil-lined 15x10x1-in. pan.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.