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Swordfish and Pineapple Kabobs

Swordfish and Pineapple Kabobs

Swordfish and Pineapple Kabobs
Prep Time 20 mins
Cook Time 20 mins
Course dinner, Main Course
Cuisine American, Asian, seafood
Servings 4


  • 8 large wooden kabob skewers. Soak for 30 minutes prior to grilling.
  • Grilling pan or traditional charcoal/gas grill set up for medium heat.


  • 8 long wooden kabob skewers
  • 16 oz swordfish steaks, cut into 1 inch cubes
  • 16 oz fresh pineapple, cut into 1 inch cubes
  • 1 medium red onion, cut into 1 inch chunks
  • 1 large red bell pepper, cut into 1 inch squares
  • 2 limes, cut into wedges
  • 1 tsp lime zest
  • ΒΌ cup cilantro leaves, chopped
  • 2 TB extra virgin olive oil
  • 2 tsp garlic powder


  • Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or other non-reactive bowl.
  • Add the olive oil, lime zest, fresh cilantro, and garlic powder and season with salt and black pepper, to taste. Gently toss to combine. Set aside to marinate for 15-20 minutes, stirring once or twice during that time.
  • Spray a large grill pan with non-stick cooking spray (or lightly grease with butter, olive oil, or coconut oil). Set over medium heat.
  • Thread the swordfish and veggies alternatively onto skewers. Working in batches if necessary, place on the hot grill pan. Cook until the veggies are slightly charred and crisp-tender, and the fish is flaky, approximately 2-3 minutes per side.
  • Remove from heat and serve immediately with our Instant Pot Cilantro-Lime Rice, if desired, and lime wedges on the side. Enjoy!
Keyword grilling, seafood, swordfish