Korean Salmon Skewers With Rice Slaw

• 1 can (20 ounces) unsweetened pineapple chunks
• 3 tablespoons honey
• 2 tablespoons gochujang (Korean red pepper paste), divided
• 2 cups broccoli coleslaw mix
• 2 cups hot cooked brown rice
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds, toasted
• 1 pound salmon fillet, skin removed, cut into 1-inch cubes

1. Preheat broiler. Drain pineapple, reserving juice. For glaze, whisk together honey, 1 tablespoon gochujang and 1/2 cup of the pineapple juice. For slaw, mix the remaining pineapple juice and gochujang until smooth; toss with coleslaw mix, rice, cranberries and almonds. Let stand, covered, until serving.
2. On 8 metal or soaked wooden skewers, alternately thread salmon and pineapple chunks. Place on a foil-lined 15x10x1-in. pan.
3. Broil kabobs 4-5 in. from heat until fish just begins to flake easily with a fork, 5-6 minutes; brush frequently with glaze during the last 2 minutes. Brush kabobs with remaining glaze; serve with slaw.

pineapple, honey, gochujang, broccoli coleslaw, brown rice, cranberries, slivered almonds, salmon fillet

Taken from www.tasteofhome.com/recipes/korean-salmon-skewers-with-rice-slaw/ (may not work)