Teriyaki Fish Kabobs
Fire up the grill and elevate your dinner menu with these vibrant and flavor-packed Teriyaki Fish Kabobs! Featuring tender cubes of marinated white fish like cod or mahi-mahi, bursts of sweet pineapple, and a colorful medley of fresh vegetables including red bell peppers, zucchini, and red onions, these kabobs bring a tropical twist to your table. The fish is infused with savory teriyaki sauce, while the veggies are delicately seasoned with garlic, olive oil, and spices, creating a perfect balance of smoky, sweet, and umami flavors. Quick to prepare and cook (just 25 minutes total), this healthy recipe is ideal for a summer BBQ or a weeknight dinner. Serve these kabobs alongside steamed rice or a crisp green salad for a wholesome and satisfying meal the whole family will love. Perfect for grilling enthusiasts and seafood lovers alike!
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Recipe Information
Ingredients
- 1 lb white fish fillets (e.g., cod, halibut, or mahi-mahi), cut into 1-inch cubes
- 0.5 cup teriyaki sauce
- 1 cup pineapple chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into large chunks
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp pepper
- 6 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
In a medium bowl, combine the fish cubes with the teriyaki sauce. Toss to coat evenly. Cover and refrigerate for 20-30 minutes to marinate.
While the fish is marinating, prepare the vegetables and pineapple by cutting them into appropriate sizes for skewering. Place them in a large mixing bowl.
Drizzle the veggies and pineapple with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
Preheat the grill to medium-high heat (about 375-400°F) or set up a grilling pan on the stovetop.
Assemble the kabobs by threading the marinated fish, pineapple chunks, red bell peppers, zucchini slices, and red onion onto the skewers, alternating ingredients for variety and color.
Place the assembled kabobs on the preheated grill. Cook for 8-10 minutes, turning occasionally, until the fish is fully cooked and flakes easily with a fork. The vegetables should be tender and lightly charred.
Remove from the grill and allow the kabobs to rest for 2 minutes before serving.
Serve the Teriyaki Fish Kabobs warm with steamed rice or a fresh salad on the side for a complete meal.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 44.5 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 190 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2421 mg | 52% | |
*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.
