The Houdini's Magical Tuna Kabobs With Pineapple Glaze

Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

Step away from the Hot Plate and Head to the Grill! The Hot Plate Houdini's would like to introduce you to The Houdini's Magical Jerk Tuna Kabobs with Pineapple Glaze, created especially for ZWT3. Make plenty, they'll "Disappear Fast!"

Ingredients Nutrition


  1. Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.
  2. Pour marinade into a plastic bag, then add the tuna.
  3. Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.
  4. If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.
  5. In a pot of boiling water, blanch the bell peppers, zucchini, and onion for 1-2 minutes depending on the size of the slices. Drain and pat dry.
  6. Make pineapple glaze by placing pineapple juice, lemon juice, ginger, chili, soy, honey and cilantro in a saucepan. Bring to a boil, then turn down to medium low, cooking until mixture is reduced by half. Set aside.
  7. Remove tuna from refrigerator and drain off marinade.
  8. On metal or wooden skewers alternately thread ingredients: a slice of onion, tuna , pineapple, bell pepper, zucchini, etc. or in any order that pleases you.
  9. Heat grill to medium high and cook the kabobs for about 6-8 minutes total, turning once. Use pineapple glaze often to brush on kabobs as cooking and to drizzle any remaining on plates.


Most Helpful

These were really great! I made them on my electric grill in my apartment, and they still turned out juicy and tasty. Greg doesn't like tuna steak so I substituted chicken on his half of the kabob's, which worked well, too. I would leave out the ginger next time, but then again that was one of my Greg's favorite aspects of the flavors. Thanks for posting, I'm definitely making this again, especially while I'm watching my calories.

PatrickG January 13, 2008

I've never prepared grilled tuna - only had tuna from a can - so this was something new for me. It turned out to be delicious - the perfect meal for the summer grill. I must admit that I wimped out and did not use a scotch bonnet or habanero pepper but used a jalapeno because I am not a big fan of heat and wanted to enjoy the flavors of the many ingredients. Thanks for another new cuisine for me. :)

Acerast July 09, 2007

I was quite hesitant about having to make a jerk recipe for ZWT3, really didn't think I was going to like it, but this tuna was excellent! I was making just a single serving so I decided not to do kebobs. I marinated (5 hours) an ahi steak and then grilled it. I subbed a jalepeno pepper, as past experience with some habenero salsa continues to haunt me. It was lightly spicey, and I might add even a little more the next time I make it (there will be a next time! I also used powdered ginger because I had left my fresh ginger at the 4th of July party I went to the night before. I loved the glaze, and wished I had doubled it. Instead of making the pepper/onion/ pineapple part of the kebobs I added some canned pineapple chunks to a little bit of the glaze and cooked it for a few minutes then served it with the fish; I just wanted more! Reviewed for ZWT3

momaphet July 06, 2007

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