Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Lbs.          Trout Fillets
   1      16 Oz. Can    Pineapple Chunks -- reserve juice
   1                    Green         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      Clove         Garlic -- crushed
   2      Tbs           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 flakely when tested. Serve on a bed of rice.