Directions:
- Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
- Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
- Pour into a bowl or shallow baking dish.
- Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
- For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
- Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
- Place the reserved marinade in a saucepan. Bring to a boil.
- Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.76 Kcal (535 kJ) | ||
| Calories from fat | 44.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 8% | |
|---|---|---|---|
| Cholesterol | 30.56mg | 10% | |
| Sodium | 162.5mg | 7% | |
| Potassium | 299.71mg | 6% | |
| Total Carbs | 6.09g | 2% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 15.13g | 30% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 53.3mg | 296% | |
| Calcium | 5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 80.69 Kcal (338 kJ) | ||
| Calories from fat | 28.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 8% | |
|---|---|---|---|
| Cholesterol | 19.3mg | 10% | |
| Sodium | 102.63mg | 7% | |
| Potassium | 189.29mg | 6% | |
| Total Carbs | 3.84g | 2% | |
| Sugars | 2.44g | 15% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 9.55g | 30% | |
| Vitamin C | 7mg | 19% | |
| Iron | 33.7mg | 296% | |
| Calcium | 3.1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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