Cut salmon into thick chunks and add to a large deep bowl. Make the marinade (recipe below) and pour it over the salmon; move the salmon around to ensure every piece is covered. Cover with plastic wrap and place it in the fridge for 15 minutes.

While the salmon is in the fridge, prepare the vegetables.

Prep the peppers, onions, pineapple, and zucchini by cutting them into square slices, then set them aside.

Remove the salmon from the fridge, and alternate the salmon, pineapple, and vegetables onto a skewer.

Spray or brush the grill grates with non-stick oil.

Arrange the kabobs on the top rack of the grill or cook them using indirect heat—this means not cooking them directly over the charcoal. Cook them about six (6) inches away from the charcoal.

Close the lid and let the kabobs cook for ten (10) minutes.

Before turning the kabobs over, brush or spray them with more non-stick oil before turning them over.

Turn the kabobs over and cook them for ten (10) minutes. Remember to check the kabobs when cooking them over an open flame to ensure they aren't burning; if they are cooking too fast, move the kabobs farther away from the heat or turn down the oven temperature.

Brush the kabobs generously with sweet and sour sauce and cook them for two to three (2-3) minutes.

Remove the kabobs from the oven or grill and serve immediately.