Swordfish And Pineapple Brochettes

• 1 small pineapple
• 1/3 cup orange juice
• 1/4 cup peeled chopped ginger
• 1 lb swordfish steak, 1 inch thick
• 3 tablespoons fat-free mayonnaise

1. Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
2. Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
3. Pour into a bowl or shallow baking dish.
4. Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
5. For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
6. Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
7. Place the reserved marinade in a saucepan. Bring to a boil.
8. Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.

pineapple, orange juice, ginger, swordfish steak, mayonnaise

Taken from www.food.com/recipe/swordfish-and-pineapple-brochettes-458785 (may not work)