Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        trout fillets
  16      ounces        pineapple chunks -- reserve juice
   1                    pepper -- cut in 1" squares
   3      cups          cooked rice marinade-----
   1      teaspoon      ginger -- ground
     1/4  cup           pineapple juice
   1      teaspoon      dry mustard
     1/2  cup           soy sauce
   1      centiliter    garlic -- crushed
   2      tablespoons   brown sugar
     1/4  cup           sherry -- (optional)

Preparation:

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 flakily when tested. Serve on a bed of rice. Adapted from a National Fishery Institute recipe