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
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Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or other non-reactive bowl.
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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.
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Spray a large grill pan with non-stick cooking spray (or lightly grease with butter, olive oil, or coconut oil). Set over medium heat.
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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