Categories: not tried, south beach

Ingredients

• 1 8 oz can pineapple chunks in juice
• 2 T light soy sauce
• 1 t sesame oil
• 2 T finely chopped fresh ginger
• 1/4 t crushed red pepper flakes
• 1 clove minced garlic
• 1 lb tuna steaks 3/4" to 1" thick
• 1 naval orange, peeled and cut into 8 pieces
• 4 cherry tomatoes

Directions

1. Drain and reserve pineapple juice.

2. Add enough water to juice to make 3/4 c.

3. Add soy sauce, oil, ginger, red pepper, garlic, and combine.

4. Set aside 2 T marinade and pour remaining into ziploc.

5. add tuna and seal and shake.

6. Refrig. 30 min.

7. Place pineapple chunks, orange, tomatoes on skewers.

8. Coat grill with spray. Preheat to med.

9. Grill fish 5 min per side, brushing with marinade.

10. Grill skewers 3 min, brushing with marinade.

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