Servings: 1

Marinade: 3 tablespoons olive oil
1 clove garlic — finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
Salt and pepper
8 cherry tomatoes

3/4 pound swordfish — cut into 1 1/2 inch pcs
8 ounces pineapple chunks, canned — reserve 1/4 cup juice
1 green bell pepper, seeded, — cut into 1 inch squares
1 red onion, peeled — cut into 1 inch chunks

Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes. Soak 8 inch bamboo skewers in water for 15 minutes. Alternate swordfish and remaining ingredients on skewers. Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining marinade.