Swordfish Kabobs Teriyaki

6 servings

• 1 16 oz. can canned pineapple chunks,
     drained, 1/4 cup liquid reserved
• 1/2 cup soy sauce
• 2 Tablespoons brown sugar
• 1 Tablespoon fresh ginger root, grated,
     or 1 tsp ground ginger
• 1/4 to 1/2 teaspoon dry mustard
• 2 teaspoons minced garlic,
     (about 5 to 6 cloves)
• 2 pounds swordfish or other firm white fish,
     3/4 -inch thick filets
• 2 green bell peppers, cut in bite-size pieces
• 3 cups hot cooked rice

1. To make marinade, combine reserved pineapple juice with soy sauce, sugar, ginger, mustard, and garlic.

2. Marinate fish (whole - do not cut up at this point), refrigerated, at least 1 hour.

3. Drain fish, reserving marinade. Cut filets into bite-size pieces. Skewer pineapple, bell peppers and fish, baste with marinade, and broil about 4 minutes, turn and baste with marinade; broil another 4 minutes. Serve on a bed of rice.

(This Hawaiian dish would also be good using chicken.)

Bon appetit!