Mix pineapple, soy sauce, brown sugar, Bourbon, pepper, and garlic powder in bowl until disolved then stir in olive oil.
Remove skin from Salmon and marinade in mixture for at least one hour in the frigerator. Retain some of the marinade for basting fish later.
Cook fish in a foil base with holes punched in to drain moisture. Grill for 5-7 minutes brushing marinade on fish while cooking.
Arrange filets on a plate and sprinkle with chives.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 2|
|Calories from Fat: 1007 (77%)|
|Amt Per Serving||% DV|
|Total Fat 111.9g||149 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 60.2g|
|Polyunsanturated Fat 31.7g|
|Cholesterol 123.2mg||38 %|
|Sodium 392mg||14 %|
|Potassium 906.4mg||24 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 31.3g|
|Protein 46.4g||66 %|
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Calories per serving: 1314
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