HAWAIIAN KABOBS TERIYAKI
Serves 6

3 lbs. trout fillets
1 can (16 oz) pineapple chunks
1 green pepper, cut into 1" squares
3 cups cooked rice

Marinade:

1 teaspoon ground ginger
1/4 cup reserved pineapple juice
1 teaspoon dry mustard
1/2 cup soy sauce
1 clove garlic crushed
2 tbs brown sugar
1/4 cup sherry (optional)

Directions:

Cut fillets into one-inch cubes. Drain pineapple reserving 1/4 cup of liquid. Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard and garlic. Pour marinade over fish; cover and refrigerate for at least 1 hour, longer is better. Drain fish and reserve marinade. Thread fish, pineapple chunks, and green peppers alternately on skewers. Cook 4-5 inches from hot coals for 4-5 minutes. Baste frequently with marinade. Turn and cook 4-5 minutes longer or until fish is flakely when tested. Serve on a bed of rice.

Source: Al Miller's Grilled Recipes