1 20-ounce can pineapple chunks in juice (divided)
1-1/2 pound salmon fillet, skin removed
2 tablespoons soy sauce
1-1/2 cups packaged broccoli slaw mix
2 cups hot cooked rice
Salt and freshly ground black pepper to taste
1/2 cup creamy peanut butter
2 tablespoons Asian chili sauce (such as sriracha)
Juice and grated zest of 1 fresh lime
1/4 cup chopped salted peanuts
Optional garnish: fresh lime slices, cilantro leaves
Drain pineapple chunks, reserving juice. Cut the salmon into 1-inch cubes. Place 1/4 cup of pineapple juice into a bowl with the soy sauce; add the salmon, tossing to coat. Let stand for about 15 minutes.
Gently stir 1/4 cup pineapple juice and broccoli slaw into hot rice, blending well. Season to taste with salt and black pepper, then cover and keep warm.
Whisk peanut butter with remaining pineapple juice, chili sauce and lime juice and zest, blending well. Set aside.
Heat oven broiler; place oven rack 6 inches from broiler element. Line broiler pan with foil and spray with nonstick spray. Thread salmon cubes and pineapple chunks onto 8 metal (or soaked bamboo) skewers, dividing equally. Place on broiler pan. Cook for 2 minutes, then brush with peanut butter mixture. Repeat the brushing and broiling procedure until the salmon is flaky, turning as needed to brown evenly, about 8 minutes total.
Divide warm rice mixture evenly among four serving plates; top with skewers. Sprinkle skewers lightly with chopped peanuts and serve while warm. May be garnished with additional lime slices and cilantro leaves, if desired.
Yield: 4 servings