Swordfish and Pineapple Brochettes
Elevate your grilling game with these vibrant Swordfish and Pineapple Brochettes, a perfect fusion of savory and sweet flavors that's sure to impress. Tender chunks of swordfish steak and juicy fresh pineapple are marinated in a zesty glaze of olive oil, soy sauce, honey, lemon juice, and garlic, delivering a delightful balance of tangy, sweet, and umami-packed notes. Grilled to perfection, the swordfish becomes satisfyingly flaky while the pineapple caramelizes, adding a smoky-sweet touch. Ready in just 30 minutes, these skewers are an easy yet elegant option for summer barbecues, family dinners, or any occasion that calls for a tropical twist. Pair with a crisp salad or fluffy steamed rice for a complete meal that’s irresistibly fresh and flavorful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Swordfish steak (skinless, boneless)
- 1 Pineapple (fresh, peeled and cored)
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1.5 tablespoons Honey
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 cloves Garlic (minced)
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 8 Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning while grilling.
Cut the swordfish steak into 1-inch cubes and place in a large bowl.
Cut the pineapple into 1-inch cubes, roughly the same size as the swordfish pieces, and set aside.
In a small bowl, whisk together the olive oil, soy sauce, honey, lemon juice, garlic, black pepper, and salt to make the marinade.
Pour half of the marinade over the swordfish cubes and toss gently to coat. Pour the other half of the marinade over the pineapple cubes and toss to coat. Let both marinate for 15 minutes.
Preheat your grill or grill pan over medium-high heat.
Thread the skewers alternately with swordfish and pineapple cubes until all ingredients are used (approximately 3-4 pieces of each per skewer). Discard any remaining marinade.
Place the skewers on the preheated grill. Cook for 3-4 minutes per side, or until the swordfish is opaque and fully cooked and the pineapple is lightly caramelized.
Remove the brochettes from the grill and serve immediately. Enjoy your flavorful Swordfish and Pineapple Brochettes with a fresh salad or steamed rice.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 43.1 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 90.7 mcg | 454% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2403 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
