1 pound swordfish or chicken breast
1 fresh pineapple
1 poblano chile
1 red bell pepper
4 fresh tomatillos
1 onion
mango barbecue sauce
Cut the swordfish or chicken into 1 ounce cubes. Trim pineapple and cut 8 pieces the same size as fish or chicken. Seed the chile and pepper, peel the onion and cut 4 1 1/2 inch square pieces of each. Remove parchment from tomatillo. Assemble 4 kabobs. Marinate in mango barbecue sauce for 30 minutes. Place on a hot charcoal grill, cook 7 to 10 minutes, turn and brush with marinade while cooking. Serve over rice. Makes 4 large kabobs.
Mango Barbecue Sauce
3 medium mangoes, peeled; to make 4 cups chunks
1/4 cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
1 clove garlic, minced
1/2 teaspoon ginger
1/2 teaspoon salt
dash pepper
Mix ingredients in a food processor or blender; mix until smooth.
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