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| 3 x ca. 450 g | Trout fillets |
| 16 x ca. 30 g | Pineapple chunks; reserve ju |
| 1 | Pepper; cut in 1" squares |
| 3 Tasse | Cooked rice marinade |
| 1 Teelöffel | Ginger ground |
| 1/4 Tasse | pineapple juice |
| 1 Teelöffel | mustard dry |
| 1/2 Tasse | soy sauce |
| 10 Milliliter | Garlic crushed |
| 2 Esslöffel | brown sugar |
| 1/4 Tasse | sherry optional |
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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.
(Adapted from a National Fishery Institute recipe)
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