1-16 ounce can chunk pineapple
1/2 cup soy sauce
1/2 cup sherry (optional)
2 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon dry mustard
1 clove Florida garlic, crushed
1 Florida green pepper, cut into 1 inch squares
Florida cherry tomatoes
Florida onions (optional)
Drain pineapple reserving 1/4 cup of juice. Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard and garlic. Pour mixture over fish cubes; cover and refrigerate for at least 1 hour. Drain fish and reserve marinade. Thread fish cubes, pineapple and green pepper squares alternately on skewers. Include cherry tomatoes, fresh mushrooms, and onion wedges if desired. Cook over hot coals or under broiler 4 inches from source of heat for 5 minutes. Baste with marinade; turn and cook 5 minutes more or until fish flakes easliy with a fork. Serve as a main dish on a bed of rice or as hors d'oeuvres.
Yield: 6 servings or 18-20 hors d'oeuvres
Per serving: Calories 260, Calories from fat 25, Total fat 3g, Saturated fat 9g, Cholesterol 75mg. Total carbohydrate 23g, Protein 33g.
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