Recipes Fish Kabobs

Jim’s Own Ginger Fish Kabobs


  • 1 cup pineapple juice
  • 1 tablespoon cornstarch
  • 1 cup Jim’s Own Sauce Mild or Hot
  • 2 tablespoons light soy sauce (50% less sodium)
  • 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 Jim’s Own Sauce, soy sauce, 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.

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