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Hawaiian Kabobs Teriyaki

Southern.Crockpot's picture
Ingredients
  Cod fillets/Other thick fillets, fresh / frozen 2 Pound
  Canned pineapple chunks 16 Ounce (1 Can)
  Pineapple juice 1⁄4 Cup (4 tbs), reserved from chunks
For marinade
  Pineapple juice 1⁄4 Cup (4 tbs) (Reserved From Chunks)
  Soy sauce 1⁄2 Cup (8 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Ginger root/1 teaspoon ground ginger 1 Tablespoon, fresh grated
  Brown sugar 2 Tablespoon
  Fresh grated ginger root/1 teaspoon ground ginger 1 Tablespoon
  Garlic 2 Clove (10 gm), finely minced
  Prepared mustard 1⁄2 Teaspoon
Directions

GETTING READY
1. Season 4 wooden skewers by soaking in lukewarm water for 30 minutes.
2. Thaw the frozen fish fillets for 15 minutes.
3. Cube into 1-inch chunks.
4. Pat them dry on a clean kitchen towel or on paper toweling.

MAKING
5. In a non metallic bowl, combine ingredients for marinade.
6. Whisk lightly with a fork until well blended.
7. Add the fish to the marinade and toss lightly until well coated.
8. Cover dish with plastic wrap and place in refrigerator to marinate for 1 hour or more.
9. Drain the fish reserving the marinade.
10. On the wooden skewers, thread the marinated fish cubes alternating with pineapple chunks.

FINALIZING
11. Heat the grill.
12. Cook the fish for 10 to 15 minutes, turning the frequently and basting the kabobs with the marinade, until they are cooked and lightly charred.

SERVING
13. Serve immediately over rice or with a salad.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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