Fish Kebabs With Pineapple Sauce
|Cod fish/Other thick fish fillets||2 Pound (Fresh / Frozen, Thawed)|
|Canned pineapple chunks in juice||15 1⁄4 Ounce, reserve juice (1 Can)|
|Juice||1 Cup (16 tbs) (For Sauce)|
|Butter/Margarine||2 Tablespoon, melted|
|Pineapple juice||1 Cup (16 tbs) (From Pineapple Chunks)|
|Catsup||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Pineapple barbecue sauce||2 1⁄2 Cup (40 tbs)|
|Rice||3 Cup (48 tbs) (Brand)|
|Water||2 1⁄3 Cup (37.33 tbs)|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Light brown sugar||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
Cut fish into 1-1/2-inch chunks.
Thread fish chunks alternately with pineapple chunks onto 6 skewers.
Arrange in a long shallow baking pan.
Brush with melted butter or margarine.
Sprinkle with salt.
Spoon small amount of Pineapple Barbecue Sauce over fish.
Broil 4 to 5 inches from heat, about 15 minutes, turning once.
Brush with sauce several times during broiling.
Cook rice with water, 1-1/2 tablespoons butter or margarine and 3/4 teaspoon salt according to package directions.
Add remaining pineapple chunks to sauce.