hawaiian trout kabobs teriyaki

3 lbs. trout fillets
1 can (16 oz) pineapple chunks
1 green pepper, cut into 1″ squares
3 cups cooked rice


1 teaspoon ground ginger
1/4 cup reserved pineapple juice
1 teaspoon dry mustard
1/2 cup soy sauce
1 clove garlic, crushed
2 tbs brown sugar
1/4 cup sherry (optional)

Cut fillets into one-inch cubes. Drain pineapple reserving 1/4 cup of liquid.
Combine pineapple juice, soy sauce, sherry, brown sugar, ginger,
mustard and garlic.

Pour marinade over fish; cover and refrigerate for
at least 1 hour, longer is better.
Drain fish and reserve marinade.

Thread fish, pineapple chunks, and green
peppers alternately on skewers.

Cook 4-5 inches from hot coals for 4-5 minutes.
Baste frequently with marinade.
Turn and cook 4-5 minutes longer or
until fish is flakely when tested.

Serve on a bed of rice.
Serves 6

hawaiian trout kabobs teriyaki
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