1 Can(8z) Pineapple chunks in juice 2 tbsp reduced sodium soy sauce (or your fav) 1 tsp sesame oil 2 tsp finely chopped and peeled fresh ginger 1/4 tsp crushed red peppers(optional) 1 clove garlic minced 1 lb Tuna steaks, 3/4-1 inch thick 1 navel orange peeled and cut into 8 pieces 4 red cherry tomatoes
Drain juice from pineapple into measuring cup and set aside. Add enough water to juice to make 3/4 cup. Add soy sauce and oil and ginger red pepper flakes ad garlic. Stir well to combine. Set aside 2 tbsp of marinade for fruit. Put remaining mixture into a 1 gal ziploc bag. Add tuna and seal bag. refrigerate for 30 minutes. while tuna is marinates, thread evenly divided pineapple chunks, oranges and cherry tomatoes onto 4 skewers,( if skewers are wooden soak them first in warm water for 20 minutes before using). Coat grill rack with cooking spray and preheat grill to medium. Place tuna onto prepared racks and grill and brush with marinade for 5 minutes on each side or until tuna flakes easily. During last 3 minutes of cooking place skewers on grill and brush with reserved marinade and cook 3 minutes or until hot.
Makes 4 servings add a side of white rice and slice of bread toasted and lightly seasoned. Enjoy!!