Grilled Pineapple Swordfish Skewers: Easy, Healthy, and Delicious

Have you ever been to a summer barbecue and found yourself stuck eating the same old burgers and hot dogs? Well, it's time to shake things up with a delicious and unexpected twist on your typical backyard fare.

These Grilled Pineapple Swordfish Skewers are a simple and flavorful dish that will elevate your grilling game and impress your family.

Get ready to take your summer cookouts to the next level.

Skewers are fun to eat and quick to cook because everything is cut in small bite sized pieces. The trick is to make sure everything will cook in the same amount of time. No one wants overcooked soggy vegetables with raw fish.

Enjoy Pineapple Swordfish Skewers year round. The recipe below details methods for cooking inside on a grill pan like this, as well as outside on a gas grill. You can even pop them on a broiler pan and cook them in the oven on high broil.

What are the best types of fish for skewers?

For skewers, you want a meaty fish instead of flaky so it doesn't fall off the skewer as it cooks.

The recipe below calls for swordfish, but you can substitute other firm white fish such as:

• sea bass
• halibut
• mahi mahi
• marlin
• tuna

If you are unsure of what type of fish to chose, ask at the fish counter and they will point you in the right direction.

Ingredients

The ingredients for these skewers are all readily available at your typical grocery store

Fish: swordfish (see above for substitutes)

Produce:

• fresh pineapple (canned chunks can be substituted)
• red onion (yellow or white onion can be used)
• red bell pepper (or any color preferred)
• cherry or grape tomatoes
• cilantro leaves
• large limes 

Others:

• extra virgin olive oil, or other neutral oil
• garlic powder
• salt and pepper 
• butter, olive oil, or coconut oil, or non-stick cooking spray

More Pineapple Recipes from #OurFamilyTable

From drinks to dessert, pineapple is a delicious edition to any dish. Here are some pineapple recipes to try today:

Tropical Vibes for Pineapple Day

• Frozen Pineapple Yogurt Pops from Creative Cynchronicity
• Pineapple Barbeque Chops with Colada Slaw from A Kitchen Hoor's Adventures
• Pineapple Martini from Art of Natural Living
• Pineapple Nidos from Karen's Kitchen Stories
• Pineapple Salsa from Jen Around the World

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Recipe

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Ingredients

 

• 16 ounce swordfish (cut into 1-inch cubes)
• 16 ounce 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 tablespoons extra virgin olive oil
• 1 teaspoons lime zest
• ¼ fresh cilantro leaves (chopped)
• 2 teaspoons garlic powder
• salt and pepper (to taste)
• butter, olive oil, or coconut oil, or non-stick cooking spray
• 1 pint cherry or grape tomatoes
• 2 large limes (cut into wedges)

Instructions

 

• Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or other non-reactive bowl.
  16 ounce swordfish, 16 ounce fresh pineapple, 1 medium red onion, 1 large red bell pepper
• 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.
  2 tablespoons extra virgin olive oil, 1 teaspoons lime zest, ¼ fresh cilantro leaves, 2 teaspoons garlic powder, salt and pepper
• While fish is marinating, soak 8 inch bamboo skewers in warm water. Not needed for metal skewers.
• Indoor Grill Pan: lightly grease a grill pan with butter, olive oil, or coconut oil, or spray with non-stick spray.

  Outdoor Gas Grill: spray or lightly grease clean grates on gas grill.
  butter, olive oil, or coconut oil, or non-stick cooking spray
• Heat grill pan or gas grill to medium heat.
• Thread the swordfish and veggies alternatively onto skewers. Add cherry tomatoes on the ends
  1 pint cherry or grape tomatoes
• 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, about 2-3 minutes per side.
• Remove from heat and serve immediately with lime wedges on the side.
  2 large limes

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more skewer recipes

Until next time, happy eating!
~Audrey