The only thing that makes grilled halibut kabobs even better: Glazing them with a homemade whisky sauce.

Whisky-Glazed Halibut Kabobs

Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Whisk together teriyaki sauce and whisky; reserve 1/4 cup for serving.

Pat halibut dry; cut into 1-1/4-inch cubes. Alternately thread halibut, pineapple, pepper, and red onion onto 4 (11-inch each) skewers, leaving space between pieces.

Grill kabobs for 8 to 12 minutes or until fish flakes easily with a fork (145 degrees), and vegetables are crisp tender, turning and brushing with teriyaki-whisky sauce every 3 minutes. Transfer kabobs to a serving platter; brush with reserved 1/4 cup teriyaki-whisky sauce. Garnish with sesame seeds, if desired.