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Swordfish Kebobs

3 TB olive oil
1 clove garlic -- finely chopped
2 TB chopped cilantro
2 TB lime juice
Salt and pepper
3/4 lb swordfish -- cut into 1 1/2" pcs
8 cherry -- tomatoes
8 oz pineapple chunks, canned reserve 1/4 cup juice
1 green bell pepper, seeded, cut into 1" squares
1 red onion, peeled -- cut into 1" chunks

Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes. Soak 8" 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.

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