These Pineapple Swordfish Kabobs are marinated in a delicious cilantro lime marinade first before being threaded onto skewers. Swordfish is a great choice for kabobs because it cooks up firm and holds up well on the skewers.
Why you will love this recipe
One of the best things about kabobs is that you can use pretty much any type of meat or fish, and they will taste great. They are fast and easy, and make a beautiful presentation with the alternating colors from the ingredients.
You can broil these swordfish kabobs in the kitchen, or use your outdoor grill. Either way, these fast & easy kabobs make a great summertime meal. Serve them with our Instant Pot Cilantro Lime Rice for a perfect pairing.
Kabobs are also a great way to use up leftover meat or fish. Whatever protein you choose, these kabobs are sure to be a hit!
- 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
- 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 Swordfish kabobs
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.
Prepare the swordfish & vegetables
- Chunk the swordfish into 1" cubes.
2. Cut the pineapple and vegetables into chunks and marinate with remaining ingredients.
Grilling the kabobs
3. Thread the swordfish, pineapple, and vegetables on the skewers. Place on a lined baking grill.
4. Set 6" under your oven broiler until a bit of charring occurs. Flip them over and repeat.
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.
- 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.
- The key is that your protein, fruit, and vegetables 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.
Broiling is the grilling technique in this recipe. A regular outdoor grill does the job also.
- 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.
- Be sure to use pot holders, as the cooked kabobs will be very hot.
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.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
Broiled Pineapple Swordfish Kabobs
- 8 skewers, wooden Soak for 1 hour before using
- 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
- 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.
- 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.