Huli Huli Inspired Salmon Skewers

Split one pineapple down the middle. Blend half of the pineapple meat until smooth (you should get about 1 cup). Cube the pineapple from the other half for the skewers. In a bowl, combine 1 cup blended pineapple, 1/2 cup ketchup, 1/4 cup brown sugar, 2 grated garlic cloves, and a 1-inch knob of grated ginger, and 1 tablespoon Sriracha to create the marinade. Add your cubed salmon to the marinade, reserving a little marinade to brush over later. Place in the fridge for 4 hours to marinate. On skewers, alternate adding the cubed pineapple from the other half, your marinated salmon, and a sweet red pepper. Place the skewers over a hot oiled griddle pan or grill, flipping every 30-45 seconds. Baste with the reserved marinade after every flip. Cook until the salmon reaches an internal temperature of 130°F (FDA recommended temperature is 145°F). Serve over white rice, optionally in the other half of the pineapple for presentation.