THEME: Hawaiian Kabobs Teriyaki

[Jamie R]

Hawaiian Kabobs Teriyaki

3 lb. trout fillets, cut in 1-inch cubes
1 (16 oz.) can pineapple chunks, drained, reserve 1/4 cup juice
1 green pepper, cut in 1-inch squares
3 cups cooked rice
FOR THE MARINADE:
1/4 cup pineapple juice
1/2 cup soy sauce
1/4 cup sherry (optional)
2 tbsp brown sugar
1 teaspoon ground ginger
1 teaspoon dry mustard
1 clove garlic, crushed

Combine the 1/4 cup pineapple juice, soy sauce, sherry, brown sugar,
ginger, mustard and garlic. Pour marinade over fish; cover and
refrigerate for at least 1 hour, longer is better.

Drain fish and reserve marinade. Thread fish, pineapple chunks, and
green peppers alternately on skewers.

Cook 4-5 inches from hot coals for 4-5 minutes. Baste frequently with
marinade. Turn and cook 4-5 minutes longer or until fish is flakey
when tested.

Serve on a bed of rice.

Serves 6
Adapted from source: National Fishery Institute