Grilled Swordfish & Pineapple Kabobs
Prep time
Cook time
Total time
Serves: 4
  • 2 pounds swordfish fillets, cut into 1½ inch chunks
  • 1 can of chunk pineapple in 100% juice
  • 2 limes, juiced
  • 1 tablespoon fresh ginger, grated or minced
  • ½ teaspoon sesame seeds
  • ½ teaspoon red pepper flakes
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil
  • 1½ tablespoon brown sugar
  • 1 green onion chopped
  1. Whisk the 2 tablespoons of pineapple juice, lime juice, ginger, sesame seeds, red pepper flakes, soy sauce, sesame oil, brown sugar and onion.
  2. Pour marinade over fish, cover and refrigerate for 1 hour.
  3. Remove the fish from the marinade and skewer, alternating with pineapple chunks.
  4. Grill over indirect heat for approximately 8 minutes, turning once.
If desired the reserved marinade can be boiled until thickened and used as a dipping sauce.
Recipe by I Heart Kitchen at