Gingery Pineapple Fish Kabobs

in Dinner

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.

Serves 6

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.

{ 9 comments… read them below or add one }

bianca May 30, 2011 at 7:30 pm

I laughed reading this, because I am the same way- it’s like I never thought about cooking like with like. That’s why we cook food and don’t operate on people.

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Jen of My Tiny Oven May 30, 2011 at 9:19 pm

I just made some kabobs this past weekend and I felt the same way! This is a great idea, cooking the veggies and meat on different skewers! Thanks!!

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Katrina May 30, 2011 at 9:37 pm

Soo tasty looking! Love this!

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Amanda May 31, 2011 at 7:31 am

These look delicious! I can’t wait to try it.

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Urban Wife May 31, 2011 at 8:24 am

Deeeelish! I love grilled pineapple.

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Nadette@Eat, Read, Rant! May 31, 2011 at 10:48 am

grilled pinapple=awesome. Darn I wish I had a grill (and a porch for grilling)

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EatLiveRun May 31, 2011 at 5:57 pm

The real question here is why aren’t we neighbors? Why do we live on opposite ends of this large state? I want to come over and eat your food every day!!

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France @beyondthepeel June 1, 2011 at 10:59 am

grilling, fish and pineapple is heaven on a plate. I have to admit, like you kabobing has never been something I do very often….maybe twice. These look yummy and I think I will take yours and Jason’s suggestion to skewer the meat and veggies separately.

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DessertForTwo June 1, 2011 at 11:36 am

You crack me up! I learned this in a Fine Cooking magazine recently too! When my guests saw my skewers at my last barbecue, I took all the credit for the ingenius idea ;)

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