Who needs a bowl when you can use a pineapple half? Grill salmon and place on a delicious pineapple rice mixture for a tropical Hawaiian flavor.

Hawaiian Salmon Pineapple Bowls

Pat salmon dry with paper towels; place in a large resealable plastic bag. Add Hawaiian marinade to bag, seal, and refrigerate 4 hours.

Combine mango, avocado, red onion, cilantro, lime juice, ¼ teaspoon salt and chili powder in a medium bowl; set aside.

Cut pineapple in half lengthwise. Use a sharp knife to cut into and around the edge, about ½-inch away from peel. Cut out core, discard. Cut the remaining pineapple into small squares. Use a spoon to scoop the pieces out. 

Combine 1 cup pineapple pieces, coconut milk, rice, water, remaining ½ teaspoon salt, and crushed red pepper in a large measuring cup. Microwave for 5 minutes on HIGH. Reduce power to 50% and cook an additional 10 minutes. Let cool slightly, then fluff with a fork.

Prepare a gas or charcoal grill with greased grill rack for direct cooking over medium-high heat. Drain salmon; discard marinade. Grill salmon 4 to 6 minutes or until fish flakes easily with a fork (145 degrees), turning once halfway through. 

Place pineapple halves on a serving platter. Divide rice mixture between pineapple halves and top each with a salmon fillet and salsa.