Cut fillets into one-inch cubes. Drain pineapple reserving 1/4 cup of
liquid.

Combine 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 flakely when tested.

Serve on a bed of rice.

Serves 6.

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