Grilled Swordfish and Pineapple Kebabs

Grill up some tropical-inspired fare for tonight's dinner with these teriyaki-marinated swordfish, pineapple, and bell pepper kebabs.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 217 Calories

Ingredients

• 1 tablespoon toasted sesame seeds
• 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
• 2 tablespoons teriyaki sauce, or to taste (Optional)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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