Recipe: Swordfish Kabobs with Cilantro-Pineapple Marinade (grilled or broiled)

SWORDFISH KABOBS

FOR THE MARINADE:
3 tablespoons olive oil
1 clove garlic, finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
Salt and pepper
FOR THE KABOBS
3/4 pound swordfish, cut into 1 1/2 inch cubes
8 cherry tomatoes
8 canned pineapple chunks, 1/4 cup juice reserved
1 green bell pepper, seeded and cut into 1 inch squares
1 red onion , peeled and cut into 1 inch chunks

Combine marinade ingredients and reserved pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes.

Soak 8-inch bamboo skewers in water for 15 minutes.

Alternate swordfish and remaining ingredients on skewers. Boil the marinade for a few minutes (to use for basting).

Source: TV Food Network, How to Boil Water, Show #BW8309