Scale

For the Salmon Bites:

1 lb (450 g) salmon fillet, cut into 1–2 inch cubes

1 tbsp olive oil

Salt & pepper, to taste

For the Pineapple Jalapeño Glaze:

½ cup pineapple juice

1–2 tbsp honey or maple syrup

1 small jalapeño, finely minced (remove seeds for less heat)

1 tbsp soy sauce

1 tsp rice vinegar

1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Optional Garnish:

Chopped fresh cilantro

Lime wedges

Sesame seeds

Preheat Oven or Skillet:
Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat.
Prepare Glaze:
In a small saucepan, combine pineapple juice, honey, minced jalapeño, soy sauce, and rice vinegar. Simmer 3–4 minutes until slightly reduced. Optional: stir in cornstarch slurry and cook 1–2 minutes until thickened.
Cook Salmon Bites:
Toss salmon cubes with olive oil, salt, and pepper. Roast on a parchment-lined baking sheet 10–12 minutes until cooked through, or sear in a skillet 3–4 minutes per side.
Glaze Salmon:
Remove salmon from heat and drizzle with the pineapple-jalapeño glaze, tossing gently to coat.
Serve:
Arrange salmon bites on a platter or individual plates. Garnish with cilantro, sesame seeds, and lime wedges. Serve immediately.

Adjust heat by using less or more jalapeño, or swap with red chili flakes.

Can serve over rice, quinoa, or greens for a full meal.

Make-ahead: glaze can be prepared ahead of time; add to salmon just before serving.

For extra crispiness, broil salmon for 1–2 minutes at the end of baking.