• Sprinkle tuna with salt; cut into 1 1/2-inch cubes. Thread onto 4 metal skewers. Thread onion, bell peppers and pineapple onto 4 more metal skewers. Stir sweet chili sauce with teriyaki sauce. Brush half the sauce over kebabs, then spray well with cooking spray.

  • Grill over med-high until vegetables are tender, 8 to 10 min, and tuna reaches 120°, 4 to 5 min, turning all halfway through. Serve kebabs over rice with remaining sauce on the side for dipping. Juiced Up: Don't toss any juice that accumulates from your chopped pineapple. Stir it into the chili-teriyaki sauce.

Kebabs: Other Lineups

  • Use swordfish, chicken, pork or shrimp in place of tuna.

  • Try orange or mango instead of pineapple.

  • Go with snow peas, mushrooms or cubed Japanese eggplant rather than bell peppers.


Kebabs: other lineups

Nutrition Facts

526 calories; 1 g total fat; 1202 mg sodium. 71 g carbohydrates; 40 g protein;