Teryaki Trout Kabobs

3 lbs. trout fillets

1 can (16 oz) pineapple chunks

1 green pepper, cut into 1” squares

1 teaspoon ground ginger

¼ cup reserved pineapple juice

1 teaspoon dry mustard

½ cup soy sauce

1 clove garlic, crushed

2 tblsp brown sugar

¼ cup sherry

Directions: Cut fillets into one-inch cubes. Drain pineapple, reserving ¼ cup of the liquid. Combine the 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 flakey