Swordfish Kabobs Teriyaki

1 16 oz. can canned pineapple chunks, drained, 1/4 cup liquid reserved
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon fresh ginger root, grated, or 1 tsp ground ginger
1/4 to 1/2 teaspoon dry mustard
2 teaspoons minced garlic, about 5 to 6 cloves
2 pounds swordfish or other firm white fish, 3/4-inch thick filets
2 green bell peppers, cut in bite-size pieces
3 cups hot cooked rice

To make marinade, combine reserved pineapple juice with soy sauce, sugar,
ginger, mustard, and garlic. Marinate fish (whole - do not cut up at this
point), refrigerated, at least 1 hour. Drain fish, reserving marinade. Cut
filets into bite-size pieces. Skewer pineapple, bell peppers and fish,
baste with marinade, and broil about 4 minutes, turn and baste with
marinade; broil another 4 minutes. Serve on a bed of rice. Makes 6
servings.


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