1 pound swordfish or other firm white fish
1 8 ounce can pineapple chunks
1/4 cup reserved pineapple juice
1/2 cup soy sauce
1/2 cup apple cider
2 tablespoons brown sugar
1 tablespoon grated ginger root
1 teaspoon dry mustard
1 clove minced garlic
1 Green or Red Bell Pepper
2 cups hot cooked rice
1. Cut Swordfish into 1-inch cubes. Drain pineapple chunks and reserve 1/4 cup juice. Combine pineapple juice, soy sauce, apple cider, brown sugar, ginger, mustard and garlic. Pour marinade over fish and refrigerate for at least 1 hour. Drain fish and reserve marinade for basting.
2. Thread fish, pineapple chunks and green or red bell pepper alternately on skewers. Barbeque over hot coals (or broil in oven) 4-5 minutes. Baste with reserved marinade. Turn and cook 4-5 minutes more til fish flakes easily when tested with a fork. Serve over a bed of hot rice.