• 8 large wooden skewers (or metal)
• 16 oz. swordfish, cut into 1-inch cubes
• 16 oz. fresh pineapple, cut into 1-inch cubes
• 1 medium red onion, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 16 grape tomatoes
• 2 T. extra virgin olive oil1 tsp. lime zest
• ¼ cup fresh cilantro leaves, chopped
• 2 tsp. garlic powder
• Sea salt and black pepper, to taste
• Non-stick cooking spray (or butter, olive oil, or coconut oil)
• 2 large limes, cut into wedges

**Before you begin, soak the wooden skewers in a bowl of water for at least 30
minutes to overnight. You could also use metal skewers.**
Directions for making kabobs:

1. Place the swordfish, pineapple chunks, tomatoes, red onion, and red bell pepper in a large glass

2. Add the olive oil, lime zest, fresh cilantro, and garlic powder

3. Season with salt and black pepper, to taste. Gently toss to combine

4. Set this aside to marinate for 15-20 minutes, stirring once or twice during that time

5. After this time, thread the swordfish and veggies alternatively onto skewers

6. Heat your grill to medium.

7. Place these on the hot grill and cook until the veggies are slightly charred and crisp-tender, and the fish is flakey.

8. This should take approximately 3 - 4 minutes on each side.