Grilled Pineapple and Swordfish Kebabs
Swordfish kebabs may sound a bit exotic but they are incredibly easy, nutritious, and delicious!
Servings 4
Calories 151kcal
Ingredients
- 8 large wooden skewers
- 16 oz 450g swordfish, cut into 1-inch cubes
- 16 oz 450g. fresh pineapple, cut into 1-inch cubes
- 1 medium red onion cut into 1-inch chunks
- 1 large red bell pepper cut into 1-inch pieces
- 2 Tbsp extra virgin olive oil
- 1 tsp lime zest preferably organic
- ¼ cup fresh cilantro leaves chopped
- 2 tsp garlic powder
- Sea salt and black pepper to taste
- Non-stick cooking spray or butter, olive oil, or coconut oil
- 2 large limes cut into wedges
- Cilantro-Lime Rice to serve
Instructions
- Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or another non-reactive bowl.
- Add the olive oil, lime zest, fresh cilantro, and garlic powder and season with salt and black pepper, to taste. Gently toss to combine. Set aside to marinate for 15-20 minutes, stirring once or twice during that time.
- Spray a large grill pan with non-stick cooking spray (or lightly grease with butter, olive oil, or coconut oil). Set over medium heat.
- Thread the swordfish and veggies alternatively onto skewers. Working in batches if necessary, place on the hot grill pan. Cook until the veggies are slightly charred and crisp-tender, and the fish is flakey, approximately 2-3 minutes per side.
- Remove from heat and serve immediately with Instant Pot® Cilantro-Lime Rice, if desired, and lime wedges on the side. Enjoy!
Nutrition
Serving: 1 | Calories: 151kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 79mg | Fiber: 3g | Sugar: 14g