• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 6 oz crushed pineapple w juice
• 3 tablespoons red wine vinegar
• 3 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1/2 teaspoon hot pepper sauce
• 2 salmon steaks or 2 pounds

Prepare the Marinade:

In a bowl, mix the pineapple with juice, soy sauce, red wine vinegar, brown sugar, lemon juice, minced garlic, ground ginger, hot pepper sauce, and pepper.

Marinate the Salmon:

Pour 3/4 cup of the marinade into a large zip-top bag, then place the salmon fillet inside. Seal the bag and gently shake or press to ensure the salmon is well-coated.

Refrigerate for 1 hour, turning the bag occasionally to evenly marinate. Reserve the remaining marinade for basting later.

Grill  Salmon:

Preheat the grill to medium heat.

Lightly coat the grill rack with cooking oil using a paper towel and long-handled tongs.

Place the salmon on the grill rack. Cover and grill over medium heat, or broil in the oven, for 5 minutes.

Baste and Cook:

Brush the salmon with the reserved marinade.

Continue to grill or broil for an additional 15-20 minutes, or until the fish flakes easily with a fork.