This salmon is doing the most, honestly. Pineapple, hoisin, and chili sauce make it sweet, sticky, and mildly dramatic.
I made this on a night I wanted takeout but had groceries. Rude of me to be responsible, but it worked out.
The rice gets saucy too, because plain rice was not invited. Add peanuts and cilantro, then pretend you planned this.
Thai Pineapple Salmon with Sweet Chili-Hoisin Rice
EQUIPMENT (PAID LINKS)
- Oven
- Saucepan with lid
- Aluminum foil
Ingredients
- 2 ¼ cups water
- 1 teaspoon sesame oil
- 1 ½ cups jasmine rice
- 4 pineapple slices
- 4 salmon fillets about 6 ounces each
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup pineapple juice
- ¼ cup hoisin sauce
- ¼ cup sweet chili sauce
- 2 tablespoons rice vinegar
- ½ cup sliced green onions
- 1 cup frozen peas and carrots
- 2 tablespoons chopped fresh cilantro
- ¼ cup chopped roasted peanuts
Instructions
- Start the Rice: Pour the water into a saucepan and set it over medium-high heat. Add the sesame oil, cover the pot, and bring the water to a boil.
- Cook the Jasmine Rice: Stir the jasmine rice into the boiling water. Cover the pot, reduce the heat to low, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.
- Prep the Pineapple Base: Preheat the oven to 400°F. Line a baking sheet with aluminum foil, then place the pineapple slices on the foil in an even layer.
- Add the Salmon: Place one salmon fillet on top of each pineapple slice. Sprinkle the salmon evenly with kosher salt and black pepper.
- Make the Sauce: Add the pineapple juice, hoisin sauce, sweet chili sauce, and rice vinegar to a mixing bowl. Whisk until smooth and glossy.
- Divide and Glaze: Spoon some of the sauce over the salmon fillets, coating the tops. Keep the remaining sauce separate so it does not touch the raw fish.
- Bake the Salmon: Bake the salmon for 12 to 15 minutes, or until it flakes easily with a fork and reaches 145°F in the thickest part.
- Flavor the Rice: Stir the reserved sauce into the cooked jasmine rice. Add the green onions and frozen peas and carrots, then cook over low heat for 2 to 3 minutes, or until the vegetables are warmed through.
- Plate the Rice: Spoon the sweet chili-hoisin rice onto serving plates, making one mound for each serving.
- Add the Salmon: Place one baked salmon fillet with its pineapple slice on top of each mound of rice.
- Finish and Garnish: Spoon any remaining clean sauce over the salmon. Sprinkle with chopped fresh cilantro and chopped roasted peanuts before serving.
Video Recipe
Thai Pineapple Salmon with Sweet Chili-Hoisin Rice Tips for People Who Like Flavor and Minimal Drama
A few little tricks make this recipe way easier to pull off. Also, we are absolutely not above shortcuts here.
Use Canned Pineapple Without Shame
Fresh pineapple is lovely, but canned pineapple rings are reliable, cheap, and already doing the hard part for you. I have wrestled one too many pineapples in my life, and frankly, I choose peace. Just save the juice for the sauce so everything tastes intentional.
Don’t Drown the Salmon
The sauce is sweet, sticky, and very persuasive, but the salmon only needs enough to coat the top before baking. Too much sauce too early can turn dinner into a slippery little seafood situation. Save the extra clean sauce for the rice and for drizzling at the end.
Frozen Veggies Are Your Friend
Frozen peas and carrots work perfectly here because they heat fast and require zero emotional commitment. Toss them into the rice near the end so they stay bright instead of turning into tiny vegetable confetti.
Swap the Rice If You Need To
Jasmine rice is great because it smells amazing and cooks quickly, but regular long-grain white rice works too. Brown rice is fine, but it takes longer, because apparently it has personal goals.
Make It Spicier Without Starting a Fire
Sweet chili sauce is usually mild, so add a pinch of red pepper flakes or a little sriracha if you want more heat. Start small unless you enjoy pretending your mouth is fine while quietly sweating.
Keep the Peanuts Optional but Recommended
The chopped peanuts add crunch, salt, and that “wow, I meant to do this” finish. If you have a peanut allergy or just forgot them at the store, use cashews, almonds, or skip them and move on with your life.
Cilantro Haters Get a Pass
Cilantro gives the dish a fresh pop, but not everyone is emotionally available for cilantro. Green onions, parsley, or even a squeeze of lime can step in without making dinner a whole personality test.
Use Foil Because Scrubbing Is a Scam
Line the baking sheet with foil before the pineapple and salmon go down. The sauce can get sticky in the oven, and future you deserves better than chiseling hoisin off a pan at 9 p.m.
Check the Salmon Early
Salmon cooks fast, especially if the fillets are thin. Start checking around 12 minutes, because overcooked salmon goes from tender to “why is this expensive fish acting like sawdust?” with impressive speed.
Store Leftovers Like You Mean It
Keep leftover salmon and rice in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a damp paper towel over the rice so it doesn’t dry out and start making bad choices.
Turn Leftovers Into a Bowl
The next day, flake the salmon over the rice, add extra green onions, a drizzle of sauce, and maybe a fried egg if you’re feeling fancy. Leftovers are just meal prep with better branding.
