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Tamarind BBQ Swordfish Pineapple Skewers


Summer grilling is in full swing in CT, and with that in mind, we share a great recipe that leverages both Connecticut’s proximity to some excellent seafood and our favorite culinary friend, the grill. A little flame goes a long way in this dish, Tamarind BBQ Swordfish & Pineapple Skewers. There is nothing better than grilled pineapple, and you can use the excess for a great cocktail. Enjoy!

Tamarind BBQ Swordfish + Pineapple Skewers

  • Ingredients
  • 2 ½ lb Swordfish, cut into 21-24 large (1 inch) chunks, 3 per skewer
  • ½ C Swordfish Marinade (recipe below)
  • ¾ t Salt
  • ½ t Pepper
  • 21-24 cubes Pineapple, cut the same size as the fish. 3 per skewer
  • 14-16 (1 inch) squares of Red Pepper, 2 per skewer
  • 14-16 (1 inch) squares of Red Onion, 2 per skewer
  • 7-8 10 inch Wooden Skewers.
  • ¼ C + ½ C of Tamarind Barbecue Sauce (recipe below)



  • Marinate the cubes of swordfish in the marinade with S+P for half an hour. Soak the wooden skewers in water for at least a half an hour.
  • Assemble the skewers, putting on the swordfish first, then a piece of pineapple, followed by a piece of red pepper, and then a piece of red onion. Repeat, then finish with the last piece of swordfish and the last piece of pineapple.
  • Grill, rotating the skewers so all sides have nice grill marks, until the swordfish is completely cooked through, about 3-4 minutes.
  • Brush the swordfish with the tamarind barbecue sauce, and serve with more of the tamarind barbecue sauce on the side. #yum!


Swordfish Marinade


  • 3 cloves Garlic, minced
  • ¾ t Chopped Fresh Thyme
  • 1 ½ t Salt
  • 1 ½ T Red Wine Vinegar
  • 6 T Extra Virgin Olive Oil
  • ¾ t Ground Coriander


Place all ingredients together in a bowl and whisk together.


Tamarind Barbecue Sauce  


  • ½ White Onion, diced
  • 2 cloves Garlic, minced
  • 1 T minced Ginger
  • 1 T Extra Virgin Olive Oil
  • 1 t Sesame Oil
  • ¼ t Red Pepper Flakes
  • 4 T Tomato Paste
  • ½ C Soy Sauce
  • ½ C Apple Cider Vinegar
  • 2 T Brown Sugar
  • 5 T Tamarind Chutney
  • 2 t Dijon Mustard
  • 3 T Molasses
  • 1 ½ T Hoisin
  • 2 T Worcestershire



  • Sauté the onion, garlic, and ginger in a pot with extra virgin olive oil and sesame oil until cooked through.
  • Add in the red pepper flakes, tomato paste, soy sauce, apple cider vinegar, brown sugar, tamarind chutney, dijon mustard, molasses, hoisin, and worcestershire. Bring to a boil and then to a simmer and reduce the liquid by ¼.
  • Blend until completely smooth. If the sauce is too thin, place back into the pot and reduce a bit more. The mixture will thicken as it cools.