Tropical Jerk Tuna Kabobs with Pineapple Glaze
Escape to the tropics with these tantalizing Tropical Jerk Tuna Kabobs, marinated in vibrant spices and grilled to perfection. Infused with a bold jerk marinade featuring scallions, scotch bonnet peppers, and aromatic herbs, the fresh ahi tuna is interspersed with colorful vegetables and juicy pineapple for a sweet, smoky flavor profile. Brush the kabobs with a luscious pineapple glaze as they cook, adding a delightful tangy-sweet finish. Perfect for summer gatherings or a lively dinner, these kabobs are sure to impress your guests, as they'll practically disappear before your eyes!
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
Scallion
1 cup (finely chopped)
Scotch bonnet pepper
1 (seeded and minced (wear gloves))
Soy sauce
1 tablespoon
Fresh lemon juice
1 tablespoon
Olive oil
1 tablespoon
Ground allspice
1.5 teaspoons
Cilantro
2 tablespoons (minced)
Garlic clove
1 (minced)
Salt
1.5 teaspoons
Brown sugar
1 tablespoon
Dried thyme
3/4 teaspoon (crumbled)
Ground cinnamon
1/2 teaspoon
Ahi tuna
1.25-1.5 lbs (cut into 1.5 inch cubes)
Zucchini
2 small (cut into 1/2 inch slices)
Red bell pepper
1 (cut into 1 inch cubes)
Red onion
1 (sliced 1/2 inch thick and quartered)
Fresh pineapple
1 (peeled, cored and cut into 1 inch cubes)
Pineapple juice
2/3 cup
Lemon juice
5 tablespoons
Minced ginger
1 tablespoon
Optional scotch bonnet pepper
1/4 (seeded and finely chopped)
Soy sauce (for glaze)
2 tablespoons
Honey
3 tablespoons
Chopped cilantro
3 tablespoons
Instructions
1
In a blender, combine the finely chopped scallions, scotch bonnet pepper (or habanero), soy sauce, lemon juice, olive oil, ground allspice, minced cilantro, garlic, salt, brown sugar, dried thyme, and ground cinnamon. Puree until smooth to create the jerk marinade.
2
Transfer the marinade into a resealable plastic bag. Add the cubes of fresh ahi tuna and seal the bag, ensuring it's well-mixed. Marinate in the refrigerator for 2 to 6 hours, turning the bag occasionally for even distribution.
3
If using wooden skewers, soak them in water for at least 2 hours to prevent burning on the grill.
4
Prepare the vegetables by bringing a pot of water to a boil. Blanch the red bell peppers, zucchini, and red onion for 1-2 minutes, then drain and pat dry.
5
For the pineapple glaze, combine pineapple juice, lemon juice, minced ginger, optional chopped chili, soy sauce, honey, and chopped cilantro in a saucepan. Bring to a boil over medium heat, then reduce to medium-low and simmer until the mixture has reduced by half. Set aside to cool slightly.
6
Once marinated, remove the tuna from the refrigerator and drain off the marinade. On metal or soaked wooden skewers, thread the grilled ingredients alternately: starting with an onion slice, then a piece of tuna, followed by a cube of pineapple, a piece of bell pepper, and a slice of zucchini, repeating until the skewers are filled.
7
Preheat the grill to medium-high heat. Place the kabobs on the grill and cook for about 6-8 minutes total, turning them once halfway through. Glaze the kabobs generously with the pineapple glaze while grilling and reserve any remaining glaze for drizzling on the serving plates.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary fish used in this recipe?
The recipe uses fresh ahi tuna cut into 1.5 inch cubes.
How long should the tuna marinate?
The tuna should be marinated in the refrigerator for 2 to 6 hours.
What are the main components of the jerk marinade?
The marinade includes scallions, scotch bonnet peppers, soy sauce, lemon juice, olive oil, and various spices.
Which spices are used in the jerk seasoning?
The seasonings include ground allspice, dried thyme, ground cinnamon, salt, and brown sugar.
How do I prepare the vegetables for the skewers?
Blanch the red bell peppers, zucchini, and red onion in boiling water for 1-2 minutes, then drain and dry.
What is the recommended soaking time for wooden skewers?
If using wooden skewers, soak them in water for at least 2 hours to prevent burning.
What ingredients are in the pineapple glaze?
The glaze contains pineapple juice, lemon juice, minced ginger, optional scotch bonnet, soy sauce, honey, and chopped cilantro.
How do I thicken the pineapple glaze?
Simmer the glaze mixture over medium-low heat until it has reduced by half.
How long should the kabobs be grilled?
Grill the kabobs for a total of 6 to 8 minutes.
At what heat setting should the grill be preheated?
The grill should be preheated to medium-high heat.
How often should the kabobs be turned while grilling?
The kabobs should be turned once halfway through the cooking process.
What should I do with the remaining pineapple glaze?
Reserve any remaining glaze for drizzling on the serving plates.
Can I substitute the scotch bonnet pepper?
Yes, a habanero pepper can be used as a substitute for the scotch bonnet pepper.
What size should the red onion pieces be?
Slice the red onion 1/2 inch thick and then quarter the slices.
How do I prepare the fresh pineapple for this recipe?
The pineapple should be peeled, cored, and cut into 1 inch cubes.
Is there sugar used in the marinade?
Yes, the marinade includes 1 tablespoon of brown sugar.
What kind of oil is required for the jerk marinade?
The recipe calls for 1 tablespoon of olive oil.
How do I prepare the zucchini for skewering?
Cut the zucchini into 1/2 inch thick slices.
Do I need to wear gloves when handling the peppers?
Yes, it is recommended to wear gloves when seeding and mincing scotch bonnet peppers.
How much ahi tuna is required?
You will need between 1.25 and 1.5 lbs of fresh ahi tuna.
What is the threading order for the kabobs?
Thread an onion slice, tuna, pineapple, bell pepper, and zucchini, repeating until filled.
How are the scallions prepared for the marinade?
Use 1 cup of finely chopped scallions.
Is soy sauce used in more than one part of the recipe?
Yes, soy sauce is used in both the jerk marinade and the pineapple glaze.
How do I make the jerk marinade smooth?
Combine all marinade ingredients in a blender and puree until smooth.
How much honey is used in the glaze?
The pineapple glaze requires 3 tablespoons of honey.
Is fresh ginger used in this recipe?
Yes, the glaze calls for 1 tablespoon of minced ginger.
How is the cilantro prepared for the marinade?
The cilantro should be minced for the marinade.
How is the cilantro prepared for the glaze?
The cilantro should be chopped for the pineapple glaze.
What is the first step after the tuna has finished marinating?
Remove the tuna from the refrigerator and drain off the marinade.
What types of skewers are acceptable?
You can use either metal skewers or soaked wooden skewers.