SOAK WOODEN SKEWERS in water for several hours.
1.Cut fish into 2.5 cm cubes.
Drain pineapple, reserving 2 tablespoons liquid.
Cut capsicum into 2.5 cm pieces.
Thread capsicum, fish and pineapple alternately onto skewers.
2.Place kebabs in shallow non-metal dish.
Combine soy sauce, reserved pineapple juice, sugar, vinegar, tomato sauce and salt in small bowl; mix well.
Pour marinade over kebabs.
Cover; refrigerate several hours.
Prepare and heat barbecue 1 hour before cooking.
3.Barbecue kebabs on hot lightly greased flatplate, brushing frequently with marinade, 2-3 minutes each side or until just cooked through.
Serve immediately with cooked noodles and a dressed green salad, if desired.