Marinade: 3 tablespoons olive oil <BR>1 clove garlic -- finely chopped <BR>2 tablespoons chopped cilantro<BR>2 tablespoons lime juice<BR>Salt and pepper <BR>8 cherry tomatoes<BR><br><br>3/4 pound swordfish -- cut into 1 1/2 inch pcs<BR>8 ounces pineapple chunks, canned -- reserve 1/4 cup juice<BR>1 green bell pepper, seeded, -- cut into 1 inch squares <BR>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.<br><br>Serve on a bed of yellow rice with garlic bread.<br><br>