You Need:

Campoverde Pineapple Chunks

1 cup of Sour cream

Lemon zest

Juice of one lemon

1 lb. of Salmon, diced

20 Skewer sticks, immersed in water

2 tbsp. of Vegetable Oil

Fresh coriander


1 Dried pepper

6 Garlic cloves, unpeeled

1 Small onion, finely chopped

¼ cup of Citron vinegar

4 tbsp. of Brown sugar

½ tbsp. of Salt


For the glace, place the bell pepper in a container of boiling water for 15 minutes.

Place the garlic and onion in a skillet and cook for 7 minutes. Remove from the heat and let it cool, then peel the garlic cloves.

Drain the pepper and place in the blender with the garlic, onion, vinegar, sugar, and salt. Beat the mixture and place in a container.

In another container, mix the lemon zest, lemon juice and sour cream, and reserve.

Preheat oven to 400 degrees Fahrenheit. Place the pieces of salmon and pineapple on the skewers, alternating them. Glaze them with a brush.

Heat a skillet over medium-high heat and cook the skewers on the side, sealing for one minute on each side.

Then place the skewers on a tray, cover them with aluminum foil and bake for 5 minutes.

Serve with coriander and sour cream.

Prepare this recipe and share it with us using the hashtag #CampoverdeUSA and #FreshnessAtItsPeak.