Gingery Fish Kabobs Recipe

  • 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.