- 1 (16-ounce) can pineapple chunks, undrained
- 2 pounds grouper fillets, cut into 1-inch cubes
- 2 medium-size green peppers, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup sherry
- 2 tablespoons firmly packed brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon dry mustard
- 1 clove garlic, minced
- Hot cooked rice
How to Make It
Drain pineapple, reserving 1/4 cup juice; set juice aside. Alternate pineapple chunks, fish, and green pepper on 6 wooden skewers. Place kabobs in a large shallow dish; set aside.
Combine reserved pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic, stirring well. Pour marinade over kabobs; cover and marinate at least 1 hour in refrigerator.
Remove kabobs from marinade, reserving marinade. Grill kabobs over medium-hot coals 15 minutes or until fish flakes easily when tested with a fork. Baste kabobs frequently with marinade. Serve with hot cooked rice.