Sweet Bourbon Marinade:

1/4 C. Pineapple Juice
2 T. Soy Sauce
2 T. Brown Sugar
1 tsp. Bourbon
1/4 tsp. Cracked Black Pepper
1/8 tsp. Garlic Powder
1/4C. Vegetable oil

2 8-ounce Salmon Fillets, skin removed
2 tsp. Snipped Fresh chives.

Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour, longer if time permits. Preheat your barbecue or stovetop grill over medium/high heat. Cook the fish for 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top.