Swordfish and Pineapple Brochettes

Recipe by dicentra
READY IN: 25mins




  • Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
  • Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
  • Pour into a bowl or shallow baking dish.
  • Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
  • For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
  • Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
  • Place the reserved marinade in a saucepan. Bring to a boil.
  • Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.