Grilled Swordfish Kabobs With Vegetables and Pineapple
Grilled Swordfish Kabobs with Veggies and Pineapple Kabobs are perfect to throw on your grill and have them grilled to perfection in a matter of minutes. Make these up early in the day and you can have dinner ready pretty quick. Have you ever tried swordfish?
Swordfish has a white, fatty flesh with a mild flavor. It’s great to be baked, grilled, broiled, or poached. Any meaty whitefish such as halibut, shark, marlin, or tuna is a great substitute for swordfish. Have a non-fish eater, just use pieces of boneless chicken breast.
Something I love about making kabobs is you can add any vegetable or fruit you like. Customize these for your family on what they like. Grilled veggies and fruit has such a different flavor, even the kids will eat them.
One thing to keep in mind is to keep all the pieces you are putting on the kabobs to the same size so they will cook evenly. Making kabobs can be a fun way to get the kids involved in cooking.
What To Serve with Swordfish Kabobs with Veggie and Pineapple Kabobs
My favorite side dish is rice, usually Zatarain’s Cilantro Rice or Uncle Ben’s Wild Rice.
You can also prepare extra vegetables or fruits and grill them to have more to serve, or for leftovers.
How To Prepare These Kabobs
Before you begin, soak the wooden skewers in a bowl of water for at least 30 minutes to overnight. You could also use metal skewers.
Ingredients For Swordfish Kabobs with Veggie and Pineapple Kabobs
8 large wooden skewers (or metal)
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
16 grape tomatoes
2 T. extra virgin olive oil
1 tsp. lime zest
¼ cup 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
Directions for making kabobs
Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass
Add the olive oil, lime zest, fresh cilantro, and garlic powder
Season with salt and black pepper, to taste. Gently toss to combine
Set this aside to marinate for 15-20 minutes, stirring once or twice during that time
After this time, thread the swordfish and veggies alternatively onto skewers
Heat your grill to medium.
Place these on the hot grill and cook until the veggies are slightly charred and crisp-tender, and the fish is flakey.
This should take approximately 3 – 4 minutes on each side.
Tip – don’t crowd the grill, cook in batches if necessary.
These can also be grilled inside, preferably on a cast iron grill. Just spray the grill with a non-stick cooking spray, or light grease with olive oil.
Serve immediately with your favorite sides such as rice. A wedge of lime is great to add a little more flavor.
A fruit salsa such as this MANGO SALSA OR SPICY PEACH is also a great side dish or dip.
Grilled Swordfish Kabobs With Vegetables and Pineapple
These delicious kabobs are a great way to try swordfish, for maybe a new flavor of fish.
Ingredients
- 8 large wooden skewers (or metal)
- 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
- 16 grape tomatoes
- 2 T. extra virgin olive oil
- 1 tsp. lime zest
- ¼ cup 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
Before you begin, soak the wooden skewers in a bowl of water for at least 30
minutes to overnight. You could also use metal skewers.
Directions for making kabobs
Place the swordfish, pineapple chunks, tomatoes, red onion, and red bell pepper in a
large glass
Add the olive oil, lime zest, fresh cilantro, and garlic powder
Season with salt and black pepper, to taste. Gently toss to combine
Set this aside to marinate for 15-20 minutes, stirring once or twice during
that time
After this time, thread the swordfish and veggies alternatively onto skewers
Heat your grill to medium.
Place these on the hot grill and cook until the veggies are slightly charred
and crisp-tender, and the fish is flakey.
This should take approximately 3 - 4 minutes on each side.
Notes
These can also be grilled inside, preferably on a cast iron grill.Â
Just spray the grill with a non-stick cooking spray, or light grease with olive
oil.
Serve immediately with your favorite sides such as rice. A wedge of
lime is great to add a little more flavor.
Storing leftovers – kabobs are great to use for preparing lunches.Â
Remove the items from the skewers, add some rice, and you have prepared a meal.
Need other quick dinner ideas?
Storing leftovers – kabobs are great to use for preparing lunches. Remove the items from the skewers, add some rice, and you have prepared a meal.
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Happy Travels,
Rosemary
