Gingery Fish Kabobs

• 2 cups pineapple juice
• 1 tablespoon cornstarch
• 2 tablespoons light soy sauce (50% less sodium)
• 1 1/2 tablespoons white vinegar
• 2 garlic cloves, crushed
• 3 tablespoons minced fresh ginger
• 1 1/4 pounds raw firm fish, such as salmon, tuna or halibut, cut in chunks
• 4 cups fresh pineapple in large chunks (or substitute canned pineapple chunks)
• 1 large red onion, cut in wedges

1. In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
2. Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.
3. Serve with rice. Heat marinade and use as a sauce over fish and rice.

pineapple juice, cornstarch, soy sauce, white vinegar, garlic, fresh ginger, firm fish, fresh pineapple, red onion

Taken from www.allrecipes.com/recipe/77526/gingery-fish-kabobs/ (may not work)