Drain pineapple reserving 1/4 cup of juice. Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard and garlic. Pour mixture over fish cubes; cover and marinate in the refrigerator for at least 1 hour. Thread fish cubes, pineapple, green pepper squares, cherry tomatoes, fresh mushrooms and onion wedges alternately on skewers. Cook on a grill over hot coals or under broiler 4 inches from source of heat for 5 minutes. Turn and cook 5 additional minutes or until fish flakes easily with a fork.

Yield
6 servings or 18-20 appetizer portions

Nutritional Value Per Serving
Calories 260, Calories From Fat 25, Total Fat 3g, Saturated Fat 0g, Cholesterol 75mg, Total Carbohydrate 23g, Protein 33g