Kabobs have always been a bit stressful to me. I know that seems utterly ridiculous considering that they’re meant to be one of the most simple ways to grill your dinner all at once, but I get hung up on cooking time. I mean, if you have vegetables and meat all on the same skewer, how long are you supposed to cook them for? Cause, what if you like your vegetables to be charred and your steak rare? Or, in the case of this recipe, what if you like grilled pineapple to be caramelized and your tuna barely seared?
“Well, let’s just put them on separate skewers.”
This is what my friend Jason tells me. Did I tell you he’s a doctor? Aren’t you glad that he’s the one that operates on humans and not me? In all the years I’ve made kabobs, for some reason this option never occurred to me. Or maybe it occurred to me, but I thought I would be breaking some cardinal kabob rule.
Turns out, if you put everything on separate skewers and cook them for different amounts of time, things don’t just turn out fine, they turn out absolutely delicious.
I may not be able to handle complex meals like kabobs, but at least I have a few simple desserts up my sleeve. Good thing I have doctor friends to cook for me every now and then.
Gingery Pineapple Fish Kabobs
We used tuna for this recipe, but you could also try swordfish or salmon.
2 cups pineapple juice
1 tablespoon cornstarch
2 tablespoons light soy sauce
1 ½ tablespoons white vinegar
3 tablespoons minced fresh ginger
1 1/4 pounds raw salmon, cut into chunks
1 pineapple, peeled and cut into large chunks
1 large red onion, cut into wedges
1 bell pepper, cut into large pieces
In a small saucepan, dissolve cornstarch in pineapple juice. Add in the soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Allow to cool and add fish and pineapple to sauce. Marinate for 30 minutes.
Thread fish, pineapple and onion onto the skewers. Place on hot grill until fish is done to your liking.