Today was the official start of college football season and I had some hungry fans to feed over here. Go team and I’m so diplomatic, I’m not telling which one! But, I will share with you our football party food – Spicy Salmon, Sweet Potato and Pineapple Kebabs! They were a little spicy, a little sweet and a lot sizzling damn delicious -very healthy and balanced, even the fake-cheese, nacho-loving guys gave me a high-five at halftime.
Oh, and did I mention how easy to make? Super easy, especially with spices and sauces from Stubb’s Legendary Bar-B-Q to save me some precious party time while keeping my ATX food game going strong.Used that simple yet magical jar Bar-B-Q Spice Rub on everything I skewered and mixed some Stubb’s Sticky Sweet Bar-B-Q Sauce into plain yogurt to make a Creamy BBQ Dressing to use on a side salad and drizzle over the kebabs – I even used the leftovers for snacking with chips! 
I highly recommend Stubb’s Legendary Bar-B-Q sauce, rubs, marinades and cooking sauces – not just because they are a homegrown Austin company that tastes great and makes life easy, but also because they don’t use artificial flavors, sweeteners, colors or preservatives often found on the condiment aisle.
Also, SizzleFish.com is another company that keeps my healthy best interests in mind with their flash-frozen seafood collections. These assortments of high-quality fish, shrimp and other seafood are mindfully sourced from the best the world has to offer and shipped straight to my front door in perfectly –portioned, individually vacuum-sealed pouches. For this recipe, I used their Alaskan-caught Sockeye Salmon, a great source of Omega 3 fats.
Pair this easy grilled fish recipe with your favorite whole grains and vegetables for a balanced-healthy meal! You can also make them “half-sized” on shorter skewers and serve as an appetizer at a tailgate. If you like the idea of barbeque seafood skewers, check out my BBQ Shrimp Kebabs with Kumquats & Pineapple.
What are you grilling for Labor Day or the big football game? Tell me your favorite football team, collegiate or NFL? Please share in the comments below – XOXO, Jennifer
This post was sponsored by Stubb’s Legendary Bar-B-Q, however all opinions, recipes and enthusiasm are my own!
- 1 medium sweet potato, cut into large cubes
- 2 teaspoons olive oil
- 8 oz fresh pinapple chunks
- 4 large jalapeno peppers, seeded and cut in large chunks
- 8 oz Sockeye Salmon filets (I used 2 4-oz packages from SizzleFish.com)
- 2 tablespoons Stubbs Bar-B-Q Spice Rub
- 1/4 cup Stubb’s Sticky Sweet Bar-B-Q Sauce
- 1/4 cup plain unsweetened Greek yogurt
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Use 4 metal skewers or soak 4 bamboo sticks in water for 10 minutes.
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Place sweet potato chunks in microwave safe bowl and par cook in microwave for 1 to 2 minutes until no longer crunchy, but not too soft. Toss with olive oil, set aside.
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Use filet knife to cut skin off bottom of fish. Cut into 12 pieces total (6 each filet)
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On each skewer, thread on salmon, pineapple, jalapeno and sweet potato in alternating pattern. Generously sprinkle with spice rub on both sides.
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Place skewers on grill heated to approximately 400 F degrees, cook for approximately 4 minutes, then flip and grill for 3 to 4 additional minute or until salmon is medium doneness. Transfer to platter.
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In small bowl, mix together BBQ sauce and yogurt. Serve with kebabs as a dip or drizzle.