These sweet, umami Teriyaki Swordfish Pineapple Skewers are the perfect kickoff for grilling season. The combination of fresh pineapple, red peppers and swordfish slathered with a super simple homemade teriyaki sauce are sure to become a family favorite!
It is officially grilling season! Well, the weather hasn’t been 100% cooperating so let’s call this pre-grilling season. Grilling is basically a culinary sport so I think it is appropriate to give it a couple of “pre season” games, right?
To be completely honest Geoffrey is the official “grill-master” in our household. It is not uncommon for our porch doors to be open with music blaring and beer flowing when we light up the grill. Grilling is our favorite way to cook together; I do all of the prep and he takes care of the cooking.
Sure we love to grill burgers and steaks, but these swordfish kabobs are EVERYTHING. Some fishes tend to fall apart on the grill, but swordfish is perfect for grilling! It has a fantastic meaty texture that when marinated and grilled becomes “melt in your mouth” tender.
And guys, the combination of the swordfish with the peppers and pineapple… OMG beyond irresistible! To top it off, a five ingredient teriyaki sauce brings all of the flavors together so effortlessly.
Served over rice and garnished with fresh herbs, this dinner is sure to be a staple all season long!
- 1 lb swordfish, cut into 2 inch cubes
- 2 cups cubed pineapple
- 1 red bell pepper, cut into 2 inch chunks
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh chives, chopped
- Jasmine rice for serving
- ½ cup low sodium tamari (soy sauce)
- 2 tablespoons honey
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp rice wine vinegar
- ¼ cup water
- Whisk together all ingredients for teriyaki sauce and set aside
- Place swordfish cubes into a ziplock bag along with ½ of teriyaki sauce. Place in fridge for up to 3 hours to marinate
- Light up grill to medium high heat and spray with non stick oil
- Remove swordfish from bag, and reserve the leftover teriyaki sauce to brush over kabobs
- Layer swordfish, red bell pepper and pineapple on kabob sticks. Should be able to fill about 4 full kabobs
- Place kabobs on grill and using the leftover sauce brush over kabobs
- Cook 5 minutes on each side
- Serve over jasmine rice drizzled with remaining teriyaki sauce garnished with cilantro and chives