|Canned unsweetened pineapple chunks||20 Ounce|
|Reduced sodium soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Tablespoon|
|Firmly packed brown sugar||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Grouper fillets||2 Pound|
|Green pepper||1 Medium|
|Sweet red pepper||1 Medium|
|Hot cooked parboiled rice||4 Cup (64 tbs)|
Drain pineapple, reserving 1/3 cup juice.
Set pineapple chunks aside.
Combine 1/3 cup reserved pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic in a jar; cover rightly, and shake vigorously.
Rinse fillers with cold wafer, and par dry.
Place fish in a large shallow container.
Pour pineapple juice mixture over fish; cover and marinate in refrigerator 8 hours.
Remove fish from marinade, reserving mari- nade.
Alternate fish cubes, reserved pineapple chunks, and green and red pepper pieces on 8 skewers.
Coat grill with cooking spray.
Grill kabobs 6 inches over medium coals 15 minutes or until fish flakes easily when rested with a fork, turning and basting often with reserved pineapple juice marinade.
Remove from grill, and transfer to a serving platter.
Serve immediately over hot cooked rice.