Swordfish Kebobs

• 3 tablespoons olive oil
• 1 clove garlic finely chopped
• 2 tablespoons cilantro chopped
• 2 tablespoons lime juice
• 1 x salt and black pepper
• 3/4 pound swordfish steaks cut into 1 1/2 inch pcs
• 8 each cherry tomatoes
• 8 ounces pineapple chunks canned, reserve 1/4 cup juice
• 1 each green bell peppers seeded, cut into chunks
• 1 each red onion peeled, cut into 1inch chunks

1. Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks.
2. Let sit for 15 minutes.
3. Soak 8 inch bamboo skewers in water for 15 minutes.
4. Alternate swordfish and remaining ingredients on skewers.
5. Kabobs can be grilled or broiled for 8 to 10 minutes.
6. Rotate the kabobs for either method and baste with remaining marinade.

olive oil, garlic, cilantro, lime juice, salt, swordfish, cherry tomatoes, pineapple, green bell peppers, red onion

Taken from recipeland.com/recipe/v/swordfish-kebobs-46474 (may not work)