Swordfish & Pineapple Kabobs Recipe

Swordfish & Pineapple Kabobs

A delightful combination of succulent swordfish chunks and juicy pineapple pieces, skewered and grilled to perfection. Each bite offers a burst of tropical goodness that tantalizes the taste buds.

Prep time: 20 minutes (+ time to marinate) | Cook time: 20-25 minutes | Serves: 4

Ingredients

• 8 large wooden skewers
• 16 oz. swordfish, cut into 1-inch cubes
• 16 oz. fresh pineapple, cut into 1-inch cubes
• 1 medium red onion, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 2 T. extra virgin olive oil
• 1 t. lime zest, preferably organic
• ¼ c. fresh cilantro leaves, chopped
• 2 t. garlic powder
• Sea salt and black pepper, to taste
• Non-stick cooking spray (or butter, olive oil, or coconut oil)
• 2 large limes, cut into wedges

Preparation

1. Soak skewers: Place wooden skewers in a bowl of water for at least 30 minutes to overnight.

2. Prepare ingredients: Place swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or non-reactive bowl.

3. Make marinade: Add olive oil, lime zest, fresh cilantro, and garlic powder. Season with salt and black pepper to taste. Gently toss to combine.

4. Marinate: Set aside to marinate for 15-20 minutes, stirring once or twice during that time.

5. Heat grill: Spray a large grill pan with non-stick cooking spray or lightly grease with butter, olive oil, or coconut oil. Set over medium heat.

6. Assemble skewers: Thread swordfish and vegetables alternately onto skewers.

7. Grill: Working in batches if necessary, place on the hot grill pan. Cook until the vegetables are slightly charred and crisp-tender and the fish is flaky, approximately 2-3 minutes per side.

8. Serve: Remove from heat and serve immediately with lime wedges on the side.

Serving Suggestion

Serve with Instant Pot® Cilantro-Lime Rice, if desired.