Dive into a burst of tropical flavors with Swordfish & Pineapple Kabobs. This delightful recipe combines juicy swordfish chunks with sweet and tangy pineapple, threaded onto skewers and grilled to perfection. The combination of succulent seafood and caramelized pineapple creates a mouthwatering contrast of flavors and textures.
Each bite transports you to a tropical paradise, making it a perfect dish for summer gatherings or outdoor barbecues. Get ready to tantalize your taste buds with this irresistible seafood delight.
Swordfish & Pineapple Kabobs offer a versatile and customizable option to suit your taste preferences. You can marinate the swordfish in a variety of marinades such as teriyaki, lemon herb, or spicy Cajun for an added kick. For a twist, you can also add other vegetables like bell peppers, cherry tomatoes, or red onions to the skewers for added color and flavor. These kabobs can be grilled outdoors or cooked indoors on a stovetop grill pan, providing a delicious and healthy meal option that will impress
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 20 minutes (+ time to marinate)
Cook time: 20-25 minutes
Serves: 4
Jump to:
- Ingredients needed to make Swordfish & Pineapple Kabobs.
- How to make Swordfish & Pineapple Kabobs
- Variations on the Swordfish & Pineapple Kabobs recipe
- Equipment used in making the Swordfish & Pineapple Kabobs recipe
- Storage for the Swordfish & Pineapple Kabobs
- Top tips for making Swordfish & Pineapple Kabobs
- Related
- Pairing
- Swordfish & Pineapple Kabobs
Ingredients needed to make Swordfish & Pineapple Kabobs.
- 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
How to make Swordfish & Pineapple Kabobs
- 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 Instant Pot® Cilantro-Lime Rice, if desired, and lime wedges on the side. Enjoy!
Variations on the Swordfish & Pineapple Kabobs recipe
- Shrimp and Pineapple: Replace swordfish with succulent shrimp for a seafood medley of flavors.
- Teriyaki Glaze: Brush the kabobs with a homemade or store-bought teriyaki glaze for an Asian-inspired twist.
- Mango Salsa: Serve the kabobs with a refreshing mango salsa on the side for an extra burst of tropical goodness.
- Citrus Marinade: Infuse the swordfish and pineapple with a citrusy marinade using orange, lemon, and lime juices.
- Coconut Rice: Pair the kabobs with fragrant coconut rice to complement the tropical flavors.
Equipment used in making the Swordfish & Pineapple Kabobs recipe
glass mixing bowl
grill pan
Storage for the Swordfish & Pineapple Kabobs
Swordfish & Pineapple Kabobs can be stored in the refrigerator for up to 2 days. Ensure that any leftovers are promptly transferred to an airtight container and refrigerated. It's important to note that the quality and texture of the swordfish may diminish upon reheating.
Top tips for making Swordfish & Pineapple Kabobs
- Soak wooden skewers in water for about 30 minutes before threading the ingredients to prevent them from burning during grilling.
- Cut the swordfish and pineapple into similar-sized chunks to ensure even cooking.
- Marinate the swordfish for at least 30 minutes or up to 2 hours to enhance the flavor and tenderness.
- Preheat the grill or grill pan to medium-high heat to achieve those beautiful grill marks and caramelization.
- Baste the kabobs with marinade or a brush of oil while grilling to keep them moist and add additional flavor.
- Be mindful of cooking times to avoid overcooking the swordfish, as it can become dry. It should be opaque and flake easily with a fork.
Related
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Pairing
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Swordfish & Pineapple Kabobs
- Total Time: 0 hours
- Yield: 4 servings
Description
Dive into a burst of tropical flavors with Swordfish & Pineapple Kabobs. This delightful recipe combines juicy swordfish chunks with sweet and tangy pineapple, threaded onto skewers and grilled to perfection. The combination of succulent seafood and caramelized pineapple creates a mouthwatering contrast of flavors and textures.
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
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 Instant Pot® Cilantro-Lime Rice, if desired, and lime wedges on the side. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
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