Swordfish & Pineapple Kabobs

Sword Fish Kabobs

Tip: Soak the wooden skewers in a bowl of water for at least 30 minutes to overnight.

Prep time: 20 minutes (+ time to marinate)
Cook time: 20-25 minutes
Serves: 4


  • 8 large wooden skewers
  • 16 oz. swordfish, cut into 1-inch cubes
  • 16 oz. fresh pineapple, cut into 1-inch cubes
  • 1 medium red onion, cut into 1-inch chunks
  • 1 large red bell pepper, cut into 1-inch pieces
  • 2 T. extra virgin olive oil
  • 1 t. lime zest, preferably organic
  • ¼ fresh cilantro leaves, chopped
  • 2 t. garlic powder
  • Sea salt and black pepper, to taste
  • Non-stick cooking spray (or butter, olive oil, or coconut oil)
  • 2 large limes, cut into wedges


  1. Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or other non-reactive bowl.
  2. Add the olive oil, lime zest, fresh cilantro, and garlic powder and season with salt and black pepper, to taste. Gently toss to combine. Set aside to marinate for 15-20 minutes, stirring once or twice during that time.
  3. Spray a large grill pan with non-stick cooking spray (or lightly grease with butter, olive oil, or coconut oil). Set over medium heat.
  4. Thread the swordfish and veggies alternatively onto skewers. Working in batches if necessary, place on the hot grill pan. Cook until the veggies are slightly charred and crisp-tender, and the fish is flakey, approximately 2-3 minutes per side.
  5. Remove from heat and serve immediately with Instant Pot® Cilantro-Lime Rice, if desired, and lime wedges on the side. Enjoy!

Instant Pot® Cilantro-Lime Rice

Transform boring, basic rice into something extraordinary with the addition of a few fresh ingredients. In this recipe, lime and cilantro are paired to create a classic flavor combination that brings added depth to your dishes.

Prep time: 5 minutes
Cook time: 22 minutes (+ time to come to pressure)
Natural Release (NR): 10 minutes
Serves: 4-6


  • 1 c. long-grain brown rice, rinsed until water runs clear
  • 1¼ c. chicken or vegetable broth, preferably organic
  • 3 T. fresh lime juice
  • 1 T. lime zest, preferably organic
  • ¼ c. fresh cilantro leaves, chopped
  • 1 t. garlic powder
  • Sea salt and black pepper, to taste


  1. Add rice and broth to Instant Pot® container and stir to combine. Cover and lock lid into place. Set valve to “Sealing” and select the “Manual” and “High Pressure” settings. Adjust cook time to 22 minutes.
  2. Once cook time is complete, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
  3. Remove lid and stir in lime juice, lime zest, cilantro, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. If desired, allow flavors to combine for several minutes before serving. Enjoy!
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