Barbecued Hawaiian Kabobs Teriyaki Recipe

1      Reviews by:    George Cabana   Barbecued Hawaiian Kabobs Teriyaki Recipe creates kabobs using cod fillets, pineapple chunks, pineapple juice, soy sauce, sherry, brown sugar, ground ginger, dry mustard, garlic and green pepper. Food Category:    Seafood Cuisine Origin:    Hawaiian    Servings: 8 Calories: 428 per serving Print Preview Rate This Recipe Prep Time:   1 Hour, 6 Minutes Cook Time:   10 Minutes Total Time:   1 Hour, 16 Minutes

INGREDIENTS

• 2 pounds cod fillets or other thick fillets, fresh or frozen
• 1 can (16 ounces) pineapple chunks
• 1/4 cup reserved pineapple juice
• 1/2 cup soy sauce
• 1/4 cup sherry, optional
• 2 tablespoons brown sugar
• 1 tablespoon fresh-grated ginger root or 1 teaspoon ground ginger
• 1 teaspoon dry mustard
• 1 clove garlic, crushed
• 1 green pepper, cut into 1-inch squares
• 3 cups cooked rice, optional

DIRECTIONS

• Thaw fish if frozen. Cut into 1-inch cubes. Drain pineapple; reserve 1/4 cup of juice. Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic. Pour marinade over fish; cover and refrigerate for at least one hour. Drain fish and reserve marinade.
• Thread fish, pineapple chunks, and green pepper alternately on skewers. (Or, thread fish on skewers separately.) Cook over hot coals, 4 to 5 inches from source of heat, for 4 to 5 minutes. Baste with marinade. Turn and cook for 4 to 5 minutes longer or until fish flakes easily when tested with a fork.
• Serve as an entree on a bed of rice or alone as an appetizer. For an extra festive touch" place a flower on the end of each skewer after cooking.

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