These broiled swordfish and pineapple skewers are marinated in a delicious cilantro lime marinade before being threaded onto skewers. Quick and easy kitchen 'grilling' that's perfect for a busy week night dinner!
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Why You'll Love This Recipe
The swordfish is marinated in a simple cilantro lime marinade, then broiled or grilled to perfection. These skewers are served with your favorite vegetables and a side of rice for a complete and satisfying meal.
- Easy to prepare: These skewers are incredibly easy to make. Simply marinate the swordfish and pineapple, then skewer them together and broil until cooked through. They're perfect for a quick and easy weeknight dinner.
- Light and refreshing: These skewers are light and refreshing, making them a perfect meal for a warm day. The sweetness of the pineapple helps to balance the richness of the swordfish.
- Perfectly balanced: The skewers combine succulent swordfish with sweet and tangy pineapple, creating a delightful contrast of flavors. The savory fish is perfectly complemented by the refreshing sweetness of the pineapple.
Ingredients You'll Need
These succulent broiled swordfish skewers are bursting with the flavors of the Mediterranean. Marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, the swordfish is then skewered with vibrant vegetables such as bell peppers, red onions, and zucchini.
Broiled to perfection, these skewers are a healthy and delicious way to enjoy the bounty of the sea.
- Bamboo skewers - soak in water for 1 hour before using.
- Swordfish steaks, fresh and cut into cubes.
- Fresh pineapple - Cut into chunks.
- Red onion - Cut into large quarters or chunks.
- Red bell pepper - Cut into large chunks.
- Cherry tomatoes
- Olive oil
- Lime zest
- Lime juice
- Soy sauce
- Cilantro leaves - Fresh, chopped
- Garlic powder
- Salt
- Ground pepper
- Lime wedges
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make These Broiled Swordfish Skewers
Purchase fresh or frozen swordfish steaks with the skin on. Trader Joe's has them frozen, and many grocery stores sell them fresh. Swordfish cooks up firm, almost like a steak. They soak up the cilantro lime marinade really well also, making a delicious and flavorful kabob.
Cut The Swordfish Into Large Cubes
- Chunk the swordfish into large cubes, or about 1 - 1 ½ inch pieces, so that they skewer easily and won't fall off during broiling or grilling.
Cut and Season The Kabob Vegetables
- Cut the pineapple and vegetables into chunks and marinate with remaining seasoning ingredients.
Alternate Swordfish and Vegetables Onto Skewers
- Thread the swordfish, pineapple, and vegetables on the skewers in an alternating pattern so the fish and vegetables are evenly divided between all the skewers. Place on a lined baking grill.
Broil or Grill The Kabobs
- Set the broiler pan with the swordfish kabobs 6" under your oven broiler until a bit of charring occurs. Flip them over and repeat. Check a piece of the swordfish before removing from the oven. The flesh should flake went it's cooked.
PRO TIP: You can also grill these on any grill!
Substitutions and Variations
- Substitute any seasonally available fruit or vegetables. Firm peach wedges instead of pineapple. Try cantaloupe, or even watermelon. You can use zucchini, jicama, or chunks of butternut squash for your vegetable options. Just use what is fresh and seasonal.
- Choose protein, fruit, and vegetables that stay firm enough when cooked to stay on the skewers.
- You can also use stainless steel skewers and not have to soak the wooden ones. The soaking is to hydrate the wood so it doesn't burn under the broiler.
- Instead of swordfish for the kabobs, consider other types of protein or seafood like scallops, shrimp, or Mahi Mahi!
- Of course beef, chicken, and pork are always perfect, but try Lamb Kofta or Italian meatballs for other amazing variations.
- A great vegetarian protein option could be our recipe for large Falafel Balls.
Tips For Success
My top tip is to buy the fresh pineapple already chunked up in the produce department at the grocery store. That just saves so much time.
My second tip is to start your rice right after setting the swordfish, pineapple, and vegetables to marinate. This way the rice should be finished cooking when the kabobs are ready to serve.
Serving Suggestions
Indulge in these quick and easy broiled swordfish skewers bursting with fresh season vegetable and a zesty cilantro lime marinade. Serve these kabobs alongside rice for a complete and satisfying meal.
These swordfish kabobs go perfectly with any rice, but our Instant Pot Cilantro Lime Rice is the perfect side dish. If you start the rice when you start the kabobs, both will be ready about the same time.
Related Recipes
- Instant Pot Corn on the Cob
- Fire Roasted Vegetable Platter
- Cebollitas Asado (Grilled Mexican Onions)
- Pistachio Crusted Salmon
- 10 Must-Try Regional BBQ Sauces
Storage Options
- Refrigerate: Cool skewers completely, wrap tightly, and store in the fridge for up to 2 days. Perfect for a quick grilled comeback!
- Freeze: Flash freeze cooled skewers flat on a baking sheet for optimal space. Once frozen, transfer to freezer bags for convenient long-term storage (up to 3 months!). Frozen swordfish party, anyone?
- Reheat: Pan-fry with a touch of oil for a satisfying sizzle, air fry for a crispy, or microwave just until heated through. Remember, keep it quick to maintain the perfect texture.
Frequently Asked Questions
Yes, choose a fish that is firm and holds together when cooked. Shrimp is also fabulous! Chicken, pork, and beef are also perfect.
Yes, just keep an eye on the skewers as outdoor grills vary in temperature.
Yes. Fresh is better for grilling, and the pieces can be larger, but even canned or frozen pineapple chunks are delicious in these kabobs.
More Delish Ideas
- Garlic Herb Smoked Boneless Turkey Breast
- 10 Must-Try Regional BBQ Sauces
- Traditional St. Louis Rib Rub
- Grilled BBQ Pork Ribs
Broiled Swordfish and Pineapple Skewers
Equipment
- 8 skewers, wooden Soak for 1 hour before using
Ingredients
- 1 lb swordfish steaks cut in 1" cubes
- 1 lb fresh pineapple cut in chunks
- 1 medium red onion cut in 1" pieces
- 1 large red bell pepper cut into 1" pieces
- 16 cherry tomatoes
- 2 tablespoon olive oil
- 2 tablespoon lime juice
- 1 teaspoon lime zest
- ¼ cup fresh cilantro chopped
- 2 teaspoon garlic powder
- ½ teaspoon salt
- ½ tsp ground pepper
- 2 tablespoon soy sauce
- 2 large limes cut into wedges for serving
Instructions
- Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass bowl.
- Add the olive oil, lime zest, lime juice, fresh chopped cilantro, garlic powder, salt & pepper, and soy sauce. Gently toss to combine. Set aside to marinate for 10 to 15 minutes, stirring a few times.
- Set your oven on broil. Line a grill pan or cookie sheet with foil. Set a rack inside the cookie sheet. Spray with non-stick cooking spray.
- Spray a grill pan or cookie sheet with non-stick spray. Place on a baking sheet that is foil lined.
- Alternate the fish, pineapple, and vegetables as you thread them on the skewers you previously soaked in water. (This prevents the skewers from burning).
- Broil for approximately 10 minutes. Remove from oven and turn the kabobs over. Repeat broiling for approximtley 8 to 10 minutes on the other side. Serve with lime wedges and rice.
Notes
- You can purchase fresh pineapple already chunked up in the produce department.
- Be sure to soak the wooden skewers about an hour before threading the kabobs and broiling. This will help prevent the skewers from smoking or charring.
- You can grill these on an outdoor grill also!
- Green and orange bell peppers look impressive also.
- Start your rice at the same time you start prepping the kabobs, and both will be ready to serve at the same time.
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