Source: dLife

These kabobs are made with fresh tuna, tangy citrus fruits, and juicy cherry tomatoes.

Servings

8 oz Pineapple, chunks, with juice, canned
2 tbsp light soy sauce
1 tsp sesame oil
2 tsp fresh ginger root , finely chopped
0.25 tsp hot red pepper flakes
1 medium garlic cloves , minced
1 lb tuna steaks , 3/4" to 1" thick
1 medium oranges , peeled and cut into 8 pieces
0.25 cup fresh cherry tomatoes , 4 cherry tomatoes

1 Drain the juice from the pineapple into a measuring cup and set the chunks aside.
2 Add water to the pineapple juice to make 3/4 cup. Add the soy sauce, oil, ginger, red pepper flakes, and garlic. Mix together. Set aside 2 tablespoons of marinade.
3 Pour the remaining mixture into a zip top plastic bag. Add the tuna and seal the bag. Shake well to coat the fish. Refrigerate for at least 30 minutes.
4 While the tuna marinates, place the pineapple chunks, oranges pieces, and tomatoes on skewers.
5 Coat a grill rack with cooking spray. Preheat the grill to medium.
6 Place the fish on the prepared grill rack and grill, brushing with the reserved marinade, for 5 minutes on each side.
7 During the last 3 minutes of cooking, place the skewers on the grill.
8 Grill, turning and brushing with reserved marinade, for 3 minutes or until hot.

Tangy citrus fruits combined with juicy cherry tomatoes makes this a flavorful dish.