The Houdini's Magical Tuna Kabobs With Pineapple Glaze

Recipe by Geema
READY IN: 2hrs 25mins




  • Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.
  • Pour marinade into a plastic bag, then add the tuna.
  • Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.
  • If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.
  • 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.
  • 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.
  • Remove tuna from refrigerator and drain off marinade.
  • 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.
  • 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.