Sweet-and-Sour Swordfish Skewers
Brighten your grilling experience with these Tropical Sweet-and-Sour Swordfish and Pineapple Skewers! Juicy swordfish cubes paired with fresh pineapple and vibrant red bell peppers create a tantalizing fusion of flavors. Glazed with a sweet chili sauce, these skewers are quick to prepare—perfect for a 15-minute culinary adventure. Serve with a squeeze of lime for an added zesty touch!
ingredients
- 1 lb. skinless swordfish fillets, cut into 1-in. cubes
- 3 cups pre-chopped fresh pineapple chunks
- 3 red bell peppers, cut into 1-in. pieces
- Cooking spray
- 3 Tbsp. sweet chili sauce
- 2 Tbsp. red wine vinegar
- 4 tsp. kosher salt
- ½ tsp. black pepper
- Lime wedges (optional)
steps
- 1.
Preheat your grill or grill pan over medium-high heat.
- 2.
Thread the swordfish cubes, pineapple chunks, and red bell pepper pieces onto skewers, alternating ingredients.
- 3.
Spray the grill or grill pan lightly with cooking spray.
- 4.
Place the skewers on the grill, cooking for about 5-7 minutes per side, or until the swordfish is opaque and cooked through.
- 5.
In a small bowl, whisk together the sweet chili sauce, red wine vinegar, salt, and black pepper.
- 6.
Brush the sauce mixture over the skewers during the last few minutes of cooking.
- 7.
Remove the skewers from the grill and let them rest for a moment.
- 8.
Serve warm, with lime wedges on the side for an extra burst of flavor.
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