Swordfish & Pineapple Kabobs

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

Swordfish & Pineapple Kabobs

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Prep Time 20 mins

Cook Time 25 mins

Marinate time 20 mins

Total Time 1 hr 5 mins

Course Main Course

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 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 bowls.
• 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 Instant Pot® Cilantro-Lime Rice, if desired, and lime wedges on the side. Enjoy!

Keyword Pineapple Kabobs

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