Ingredients:

1 to 1 1/2" pieces of salmon
Chef McMillans Pineapple Teriyake Marinade
Maple Bacon
Pineapple Pieces and Skewers

Remove the dark skin from the salmon. Marinate the salmon with enough marinade to coat the fish for about 20 minutes. Meanwhile cook the bacon crisp but not so crisp that it will break and cut it into 3 or 4 inch strips. Remove the salmon from the marinade and season it with salt and pepper. Wrap the cooked bacon strips around the salmon piece and put it on the skewer alternating with the pineapple pieces. Grill until done about 10 minutes depending on how hot the grill is. This can also be done in the broiler during the winter months. Serve over rice. The rice can be plain or use a small amount Chef Fearing's Silky Orange Blossom sauce to flavor the rice.