INGREDIENTS:

• 1 1/2 pounds skinless salmon fillet, cut into 1-inch chunks
• 1 fresh pineapple, peeled and cut into 1-inch chunks
• 1 red onion, cut into chunks
• 1 zucchini, sliced into thick rounds
• 2 tablespoons chopped fresh cilantro leaves

For the marinade:

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons freshly grated ginger
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon brown sugar, packed
• 3 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, optional
• Freshly ground black pepper, to taste

INSTRUCTIONS:

1. In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste.
2. Thread salmon, pineapple, red onion and zucchini onto skewers. Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes.
3. Preheat grill to medium high heat. Add kabobs to grill, reserving the marinade, and cook, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes.
4. Add reserved marinade to a small saucepan over medium high heat. Bring to a boil; reduce heat and simmer until reduced by half, about 5-6 minutes.
5. Serve kabobs immediately with reserved marinade, garnished with cilantro, if desired.