Fish, Main Dish, Recipes

Swordfish & Pineapple Kabobs Recipe

Swordfish and Pineapple Kabobs are perfectly paired with our Instant Pot Cilantro-Lime Rice! These are ready within an hour and worth the time for the flavor your tongue will experience!

Swordfish is a mild-tasting, white-fleshed fish that has a meaty texture and perfect for kids (or adults!) who are picky about fish dishes. My bunch loves fish so I try to put it on the table at least once per week — if not twice. Because we live inland, we don’t have access to fresh fish very often; however, frozen works in a pinch when properly prepared! These kabobs can be made indoors and out!

Swordfish & Pineapple Kabobs with Cilantro-Lime Rice

The kabobs are best when grilled outdoors; however, if weather doesn’t allow for this, a grill pan works for the stop top as well. The sweetness of the pineapple, along with the seasonings, really help the entire kabob mesh together for a tasteful experience everyone will love.

Tools You’ll Need:

Ingredients You’ll Need to Make Swordfish & Pineapple Kabobs:

  • Swordfish
  • Fresh Pineapple
  • Red Onion
  • Red Bell Pepper
  • Olive Oil
  • Lime Zest
  • Fresh Cilantro Leaves
  • Garlic Powder
  • Sea Salt & Black Pepper
  • Non-Stick Cooking Spray
  • Limes

How to Make the Kabobs:

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 flakey, approximately 2-3 minutes per side.

Remove from heat and serve immediately with cilantro-lime Rice, if desired, and lime wedges on the side. Enjoy!

Instant Pot Cilantro-Lime Rice

Pairs Well with Cilantro-Lime Rice!

While you’re grilling your Swordfish and Pineapple Kabobs, you can be creating a delicious side dish that will accent the fish and veggies quite well — Cilantro-Lime Rice! I love using my Instant Pot to make rice because it’s no-fuss and easy clean-up.

Try Some Other Fish Dishes!

Swordfish & Pineapple Kabobs Recipe

Swordfish & Pineapple Kabobs with Cilantro-Lime Rice

Swordfish & Pineapple Kabobs

Yield: 4 Servings
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Swordfish and Pineapple Kabobs are perfectly paired with our Instant Pot Cilantro-Lime Rice! These are ready within an hour and worth the time for the flavor your tongue will experience!

Ingredients

  • 8 large wooden skewers
  • 16 oz. swordfish, 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 pieces
  • 2 T. extra virgin olive oil
  • 1 t. lime zest, preferably organic
  • ¼ fresh cilantro leaves, chopped
  • 2 t. garlic powder
  • Sea salt and black pepper, to taste
  • Non-stick cooking spray (or butter, olive oil, or coconut oil)
  • 2 large limes, cut into wedges

Instructions

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 flakey, approximately 2-3 minutes per side.

Remove from heat and serve immediately with Instant Pot® Cilantro-Lime Rice, if desired, and lime wedges on the side. Enjoy!

Notes

Soak the wooden skewers in a bowl of water for at least 30 minutes to
overnight.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 766Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 88mgSodium: 197mgCarbohydrates: 134gFiber: 15gSugar: 97gProtein: 33g

This data was provided and calculated by Nutritionix on 12/2/2019

Instant Pot Cilantro-Lime Rice Recipe

Instant Pot Cilantro-Lime Rice

Instant Pot Cilantro-Lime Rice

Yield: 6 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 20 minutes
Total Time: 40 minutes

This Instant Pot Cilantro-Lime Rice side dish is a perfect pairing for our Swordfish & Pineapple Kabobs!

Ingredients

  • 1 c. long-grain brown rice, rinsed until water runs clear
  • 1¼ c. chicken or vegetable broth, preferably organic
  • 3 T. fresh lime juice
  • 1 T. lime zest, preferably organic
  • ¼ c. fresh cilantro leaves, chopped
  • 1 t. garlic powder
  • Sea salt and black pepper, to taste

Instructions

  1. Add rice and broth to Instant Pot® container and stir to combine. Cover and lock lid into place. Set valve to “Sealing” and select the “Manual” and “High Pressure” settings. Adjust cook time to 15 minutes.
  2. Once cook time is complete, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. 
  3. Remove lid and stir in lime juice, lime zest, cilantro, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. If desired, allow flavors to combine for several minutes before serving. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 183mgCarbohydrates: 9gFiber: 1gSugar: 0gProtein: 8g

This data was provided and calculated by Nutritionix on 12/2/2019


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