Hawaiian
Swordfish Kabobs

3 servings

• 1 pound swordfish or other firm white fish
• 1 8 ounce can pineapple chunks
• 1/4 cup reserved pineapple juice
• 1/2 cup soy sauce
• 1/2 cup apple cider
• 2 Tablespoons brown sugar
• 1 Tablespoon grated ginger root
• 1 teaspoon dry mustard
• 1 clove minced garlic
• 1 Green or Red Bell Pepper
• 2 cups hot cooked rice

Cut Swordfish into 1-inch cubes. Drain pineapple chunks and reserve 1/4 cup juice. Combine pineapple juice, soy sauce, apple cider, brown sugar, ginger, mustard and garlic. Pour marinade over fish and refrigerate for at least 1 hour. Drain fish and reserve marinade for basting.

Thread fish, pineapple chunks and green or red bell pepper alternately on skewers. Barbeque over hot coals (or broil in oven) 4-5 minutes. Baste with reserved marinade. Turn and cook 4-5 minutes more til fish flakes easily when tested with a fork. Serve over a bed of hot rice.

Bon appetit!