Gingery Fish Kabobs recipe

6 servings

2 cups pineapple juice

1 tablespoon cornstarch

2 tablespoons light soy sauce (50% less sodium)

1 1/2 tablespoons white vinegar

2 garlic cloves, crushed

3 tablespoons minced fresh ginger

1 1/4 pounds raw firm fish, such as salmon, tuna or halibut, cut in chunks

4 cups fresh pineapple in large chunks (or substitute canned pineapple chunks)

1 large red onion, cut in wedges

In a small saucepan, dissolve cornstarch in pineapple juice.

Add soy sauce, vinegar, garlic and ginger.

Simmer until slightly thickened, about 7 minutes.

Let cool.

Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.

Thread fish, pineapple and onion on skewers.

Place on a hot grill (or under a broiler) until fish is done to your liking.

Serve with rice.

Heat marinade and use as a sauce over fish and rice.