Cod And Pineapple Kebabs

1 x 425 g/15 oz can pineapple chunks
120 ml/4 fl oz light soy sauce
4 tablespoons dry sherry
1 tablespoon grated fresh root ginger
I teaspoon dry mustard
1 clove garlic, peeled and crushed
1 kg/2 lb cod, cut into 2.5 cmll inch cubes
1 green pepper, cored, deseeded and cut into
2.5 cm/1 inch squares

Drain the pineapple, reserving 4 tablespoons of the liquid. Mix the reserved liquid with the soy

sauce, sherry, ginger, mustard and garlic in a shallow dish. Add the fish cubes and turn to coat. Cover and leave to marinate for at least an hour.

Drain the fish cubes, reserving the marinade. Thread the fish cubes, pineapple and green pepper on to skewers. Cook under a preheated grill (or over charcoal) 10 to 13 on/4 to 5 inches from the source of heat, for 8 to 10 minutes, or until the fish flakes easily when tested with a fork. 'Funs and baste with the marinade during cooking. Serve hot with rice.

SERVES 6