Found this recipe via Tasty and we loved it, though we think its just a tad on the spicy side. So modifying the original recipe to our tastes.

Ingredients

• 1 Pineapple, whole
• 1/2 Cup Sugar
• 1/2 Cup Water
• 1 Tsp Chili Flakes
• 2 Tsp Salt
• 2 Cloves Garlic, Minced
• 2 Salmon Fillets or 1 Lb Shrimp (de-veined and shelled)

Cooking Directions

1. Preheat oven to 375ºF (190ºC)

2. Cut pineapple in half lengthwise, cutting from root through leaves.

3. Hollow out the pineapple by slicing around the perimeter, leaving a 1/2 inch border.

4. Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the service bowl for the salmon/shrimp.

5. Add pineapple and water to a blender and blend until smooth.

6. Pour pineapple puree into a saucepan set over medium heat.

7. Add sugar, chili flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce has become lighter in color and slightly thickened.

8. In a separate small bowl, combine cornstarch with water to make a slurry. Add Slurry to the sauce, cooking until sauce has thickened, about 4-7 min.

9. Remove the pan from heat.

10. Place the salmon fillets/shrimp on a parchment paper-lined baking sheet and cover each fillet with the sauce.

11. Bake for 12-15 min, depending on your desired doneness.

12. Serve in the pineapple bowls over rice with extra pineapple sweet chili sauce on the side.