Tropical Swordfish Kabobs

Combine orange juice, olive oil, chili sauce, cayenne and salt in a large zip-top bag. Add cubed fish, close bag and lay flat in refrigerator to marinate for 30 minutes.

Meanwhile, break the onions apart and set aside until fish is ready to assemble into kabobs.

Adjust top rack of oven so it is in the highest position. Turn oven to HIGH broil. Line a baking sheet with aluminum foil and top with a wire cooling rack.

Remove fish from marinade and discard marinade. Assemble the skewers by alternating among the fish, pineapple and onions.

Broil for 5 to 6 minutes, turning skewers once halfway through. 

*Note: If using wooden skewers, soak them in water at least 30 minutes before broiling.  