Instructions: Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.

Coarsely chop the rest of the pineapple and place in a blender. Add the orange juice and ginger. Puree. Pour into a bowl or shallow baking dish.

Cut the swordfish into 16 cubes. Add to the pineapple mixture, toss to coat, cover and allow to marinate in the refrigerator for 1 hour.

For each serving, alternate four swordfish cubes and three pineapple cubes on an 8-inch skewer. Reserve the marinade.

Place the skewers on a lightly oiled broiler pan. Broil about 4 inches from the heat for 4 to 5 minutes, turning three times to evenly broil all sides.

Place the reserved marinade in a 1-quart saucepan. Bring to a boil. Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.

This recipe yields 4 servings.

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