How do you make Pineapple Sweet Chili Salmon?
Here's a recipe for Pineapple Sweet Chili Salmon:

Ingredients:

• 1 pineapple, whole
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup rice wine vinegar
• 2 tablespoons chile flake
• 1/2 teaspoon salt
• 1 tablespoon minced garlic
• 2 salmon fillets, 6 ounces each

Cornstarch Slurry

• 1 tablespoon cornstarch
• 2 tablespoons water
• cooked rice, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut pineapple in half lengthwise, cutting from root through the leaves.
3. Hollow out the pineapple by slicing around the perimeter, leaving a 1/2 inch (1 1/4 cm) border.
4. Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
5. Add pineapple and water to a blender and blend until smooth.
6. Pour the pineapple purée into a saucepan over medium heat.
7. Add the sugar, rice wine vinegar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.
8. In a small bowl, combine the cornstarch with the water to make a slurry. Add the slurry to the sauce and until sauce has thickened, 4-7 minutes. Remove the pan from the heat.
9. Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
10. Bake for 12-15 minutes, depending on your desired doneness.
11. Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side.

Enjoy your Pineapple Sweet Chili Salmon!