Name: Grilled Swordfish and Pineapple Kebabs
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Bamboo skewers - 4 (10 inch); Skinless swordfish - 1 pound; Teriyaki sauce (Optional) - ⅓ cup; Fresh pineapple - 16 (1 inch) cubes; Asian chili-garlic sauce - 2 teaspoons; Bell pepper, cored and seeded - 1 medium; Toasted sesame seeds - 1 tablespoon; Teriyaki sauce, or to taste (Optional) - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Swordfish and Pineapple Kebabs

1. Bamboo skewers - 4 (10 inch)

2. Skinless swordfish - 1 pound

3. Teriyaki sauce (Optional) - ⅓ cup

4. Fresh pineapple - 16 (1 inch) cubes

5. Asian chili-garlic sauce - 2 teaspoons

6. Bell pepper, cored and seeded - 1 medium

7. Toasted sesame seeds - 1 tablespoon

8. Teriyaki sauce, or to taste (Optional) - 2 tablespoons

How to cook deliciously - Grilled Swordfish and Pineapple Kebabs

1. Stage

Place bamboo skewers in a shallow bowl, cover with water, and soak for 30 minutes.

2. Stage

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.

3. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.

4. Stage

Thread each skewer with fish, pineapple, and bell pepper pieces.

5. Stage

Cook kebabs on the preheated grill until fish is just cooked through, 3 to 4 minutes per side.

6. Stage

Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.