Teriyaki Swordfish Kobobs

Directions

1. Cut swordfish into 1 inch pieces.
2. Remove and discard any skin or bones, cover and set aside.
3. Strain the pineapple over a small bowl.
4. Pour 1/3 cup of the juice into a bowl and stir in they soy sauce, oil, sesame seeds and ginger.
5. Place the swordfish into a bag and pour the ingredients into the bag and seal, place in the refrigerator for 40 to 50 minutes, turning the bag occasionally.
6. Spray the rack of a broiling pan with no-stick spray.
7. Drain the swordfish well and discard the marinade.
8. Thread the swordfish, pineapple chunks and pepper pieces onto metal skewers, leaving a small space between the pieces.
9. Place the kabobs on the broiler pan.
10. Broil 4 inches from the heat for 4 to 6 minutes or until the fish flakes easily when tested with a fork.