1 1/2 pounds tuna, swordfish or shark steaks, or orange roughly
1 can (20 oz) unsweetened pineapple chunks, drained (reserve juice for marinade)
1 or 2 large green peppers, cubed
3 tablespoon pineapple juice
3 tablespoon light soy sauce
2 tablespoon sherry
1 tablespoon grated fresh ginger
1/2 teaspoon dry mustard
2 cloves garlic, minced
1 teaspoon brown sugar
Place tuna in a covered 2 quart bowl.
Drain pineapple, reserving 3 tablespoons of juice; set pineapple chucks aside.
To make marinade, combine reserved pineapple juice, soy sauce, sherry, ginger, mustard, garlic and brown sugar.
Pour over tuna, cover and marinate in refrigerator for 30 minutes, turning once.
Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper.
(If using bamboo skewers, soak skewers in water for 30 minutes so they won´t burn.
Drain tuna, reserving marinade.
Place tuna on lightly-oiled grill, 4 to 5 inches from hot coals and cook 4 to 5 minutes (or broil in oven).
Baste with marinade and turn.
Cook an additional 4 to 5 minutes or until tuna becomes opaque.
Baste kabobs and place on grill.
Cook 15 to 30 seconds on each side or until just browned.
Serve with raw carrots and celery, and fresh rolls
No Nutritional Information Available