Step 1

Preheat the oven to 375°F (190°C).

Step 2

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

Step 3

Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.

Step 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 serving bowl for the salmon.

Step 5

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

Step 6

Pour the pineapple purée into a saucepan over medium heat.

Step 7

Add the sugar, rice wine vinegar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.

Step 8

In a small bowl, combine the cornstarch with the water to make a slurry. Add the slurry to the sauce and until sauce has thickened, 4-7 minutes. Remove the pan from the heat.

Step 9

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

Step 10

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

Step 11

Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side.

Step 12

Enjoy!