Unlock the Exotic Flavors of Swordfish & Pineapple Kabobs!
Grill season is here, and what better way to celebrate than with a new and delicious kabob recipe? Swordfish & Pineapple Kabobs are an exciting twist on the classic kabob, combining the savory flavor of swordfish with the sweetness of pineapple. This unique combination is especially flavorful when paired with herbs and spices such as garlic, oregano, cumin, and chili powder.
Swordfish & Pineapple Kabobs
Tip: Soak the wooden skewers in a bowl of water for at least 30 minutes to overnight.
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 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
Directions:
- Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or other non-reactive bowl.
- Add the olive oil, lime zest, fresh cilantro, and garlic powder, and season with salt and black pepper to taste. Gently toss to combine. Set aside to marinate for 15-20 minutes, stirring once or twice during that time.
- Spray a large grill pan with non-stick cooking spray (or lightly grease with butter, olive oil, or coconut oil). Set over medium heat.
- Thread the swordfish and veggies alternatively onto skewers. Working in batches, if necessary, place on the hot grill pan. Cook until the veggies are slightly charred, and crisp-tender and the fish is flakey, approximately 2-3 minutes per side.
- Remove from heat and serve immediately with this tasty rice, if desired, and lime wedges on the side. Enjoy!
Swordfish & pineapple kabobs are a delicious, healthy, and easy-to-make meal. This simple recipe can be prepared in just minutes and is sure to please the whole family. Whether you’re looking for a quick weeknight dinner or an impressive dish to bring to a cookout, these kabobs are a great choice.
Swordfish & Pineapple Kabobs
Ingredients
- 8 large wooden skewers
- 16 oz swordfish, cut into 1-inch cubes
- 16 oz Fresh pineapple cut into 1-inch cubes
- 1 medium medium red onion, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 2 Tbsp extra virgin olive oil
- 1 tsp lime zest, preferably organic
- 1/4 fresh cilantro leaves, chopped
- 2 tsp 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
Instructions
- Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or other non-reactive bowl.
- Add the olive oil, lime zest, fresh cilantro, and garlic powder, and season with salt and black pepper to taste. Gently toss to combine. Set aside to marinate for 15-20 minutes, stirring once or twice during that time.
- Spray a large grill pan with non-stick cooking spray (or lightly grease with butter, olive oil, or coconut oil). Set over medium heat.
- Thread the swordfish and veggies alternatively onto skewers. Working in batches, if necessary, place on the hot grill pan. Cook until the veggies are slightly charred, and crisp-tender and the fish is flakey, approximately 2-3 minutes per side.
- Remove from heat and serve immediately with this tasty rice, if desired, and lime wedges on the side. Enjoy!
