How to Make Grilled Swordfish and Pineapple Kebabs - A Step-by-Step Guide

Grilled Swordfish and Pineapple Kebabs are a delightful and flavorful dish that is perfect for a summer barbecue or a weeknight dinner. The combination of juicy swordfish and sweet pineapple creates a mouthwatering flavor that will impress your family and friends. These kebabs are not only delicious, but they are also easy to prepare and cook, making them a perfect option for any occasion.

The swordfish used in this recipe is a firm, meaty fish that holds up well on the grill. Its mil...

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Ingredients

  • 4 (10 inch) bamboo skewers
  • 1 pound skinless swordfish
  • ⅓ cup teriyaki sauce (Optional)
  • 16 (1 inch) cubes fresh pineapple
  • 2 teaspoons Asian chili-garlic sauce
  • 1 medium bell pepper, cored and seeded
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons teriyaki sauce, or to taste (Optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Additional Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 kebabs

  • Place bamboo skewers in a shallow bowl, cover with water, and soak for 30 minutes.
  • Meanwhile, cut swordfish into 16 cubes. Place in a bowl, add 1/3 cup teriyaki sauce, and toss to coat. Place pineapple in another bowl, add chili-garlic sauce, and toss to coat. Marinate fish and pineapple at room temperature for 20 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.
  • Thread each skewer with fish, pineapple, and bell pepper pieces.
  • Cook kebabs on the preheated grill until fish is just cooked through, 3 to 4 minutes per side.
  • Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.
  • Nutrition

    217 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 44mg
    • Sodium: 1482mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 2g
    • Total Sugars: 11g
    • Protein: 25g
    • Vitamin C: 54mg
    • Calcium: 46mg
    • Iron: 2mg
    • Potassium: 529mg