June 11, 2024

Pineapple Plank Salmon

Recipe: Paula Stachyra

“This Pineapple Plank Salmon recipe is a tropical Caribbean twist on wood plank salmon. Planking is taken to the next level, with pineapple skin being used as the planks. I first discovered this method when I was thinking about what to do with the leftover pineapple “skin” I had. I happened to have some salmon handy in the refrigerator and thought, “Why not give this combo a try?” I was absolutely blown away with the results, and everytime I grill salmon, this is the method I love and use. You won’t believe how tender and flavorful salmon can get until you’ve grilled it on a pineapple.” – Paula Stachyra



  • Cherry, Apple, Pecan or Maple

Honey Sriracha Glaze

  • 2 tbsp unsalted butter
  • 1/3 cup honey
  • 1/3 cup Sriracha, or to taste
  • Juice of 1 lime
  • 2 tbsp low-sodium soy sauce
  • 1 clove garlic, minced
  • 1 tsp sesame oil


1 pineapple

  • 4 (8 oz. each) skinless salmon filets
  • 2 tbsp your favorite BBQ rub (I used Pit Boss Honey Sriracha Rub)
  • 1 tbsp chopped parsley, for garnish


Yield: Serves 4

  1. Make the Honey Sriracha Glaze. In a medium saucepan over medium-high heat on the stovetop, melt the butter, then stir in the honey, Sriracha, lime juice, soy sauce and garlic. Bring to a boil, then reduce the heat to medium and continue to cook for about 4 minutes, stirring frequently, or until the sauce has thickened to the desired consistency. Transfer the sauce to a medium bowl, and stir in the sesame oil.
  2. Preheat your pellet grill to 350°F.
  3. Lay the pineapple on its side on a cutting board. Cut off and discard the leafy crown from the top and a small portion from the bottom of the pineapple to create a flat surface. Stand the pineapple up, and slice it down next to the core on each of the four sides to create four planks.
  4. Season the salmon with the BBQ rub, and brush a tablespoon of the Honey Sriracha Glaze on each filet. Place each piece of salmon on top of the pineapple planks, and place the planks on the grill.
  5. Cook the salmon for 25 to 30 minutes, until the thickest part of each filet reaches an internal temperature of 135°F. Glaze the salmon with more Honey Sriracha Glaze and continue grilling for another 10 minutes, until the thickest part of each filet reaches an internal temperature of 145°F and the salmon is opaque and flakes easily with a fork.
  6. Remove the pineapple planks from the grill, and garnish the salmon with parsley to serve.

Reprinted with permission from The Big Book of Barbecue on Your Pellet Grill by Paula Stachyra. Page Street Publishing Co. 2024. Photo credit: Paula Stachyra.