A plate with metal skewers with grilled fish and pineapple
Photography, Suech and Beck

Swordfish and Pineapple Skewers

Meet your new favourite summer shish kebab.

Buttery and firm, swordfish is meaty enough to handle grilling and pairs nicely with sweet, caramelized pineapple for an impressive dinner. 

A plate with metal skewers with grilled fish and pineapple

Swordfish and Pineapple Skewers

A simple recipe for grilled skewers loaded with swordfish, pineapple and red onion.
Course Main Course
Servings 6


  • 8 to 10 metal skewers see note


  • 4 tbsp olive oil
  • 1 lime zest and juice
  • 2 cloves garlic minced
  • 2-inch knob ginger minced
  • 2 tsp honey
  • 1 red Thai chili seeded and minced
  • 4 swordfish steaks 180 g each, cut into 1½-inch cubes
  • 1 tsp each kosher salt and pepper divided
  • half pineapple peeled, cored and cut into 1½-inch pieces
  • 1 red onion cut into 1-inch thick wedges
  • ½ cup cilantro leaves approx


  • In a large bowl, stir together 2 tbsp of the oil, lime zest, garlic, ginger, honey and chili. Add swordfish; sprinkle with ¾ tsp of the salt and pepper and toss gently to coat. Cover and refrigerate for 20 minutes to marinate.
  • In a separate bowl, combine pineapple, red onion, remaining 2 tbsp oil and remaining ¼ tsp salt and pepper. Toss until combined.
  • Thread swordfish, pineapple and onion loosely onto skewers (3 to 4 fish pieces per skewer).
  • Preheat grill to medium-high heat; brush and oil grill. Place skewers on grill; close lid and cook, turning twice, until fish flakes easily when tested and onion is lightly charred, about 10 minutes.
  • To serve, drizzle with reserved lime juice and sprinkle with cilantro.


Tip: If using wooden skewers, soak in water for at least 30 minutes to prevent charring and breaking during cooking.
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