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Skin and remove any bones from the salmon then cut into 2.5cm cubes.
Peel the pineapple and cut into 2.5cm cubes.
Remove any rind from the bacon and roll up the rasher into a cylinder shape.
Soak the kebab skewers in water then thread on the salmon then the pineapple and then the bacon. Do this at least twice.
Brush the kebabs with oil and cook on the barbecue.
Unusually the flavours of the salmon and smoked bacon compliment each other and the pineapple adds a third dimension to the flavours.
Serve with other barbecue items i.e. chicken and steaks or burgers and plenty of salads.
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