Grilled tuna, red onions, bell peppers, pineapples and zucchini on skewers, these tuna kabobs are basted and served with an amazing pineapple glaze. Yum!

These grilled tuna kabobs are seriously not to be missed! They are savory and sweet with tons of flavor to please your taste bud. They are perfect for summer grilling!

To make these delicious kabobs, follow the 4 steps below.

Grilled tuna, red onions, bell peppers, pineapples and zucchini on skewers, these tuna kabobs are basted and served with an amazing pineapple glaze. Yum!
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Step #1: Marinate The Tuna

First and foremost, make a marinade for the tuna. Use a blender or food processor to puree green onion, garlic, jalapeño pepper with spices, coconut ominos or soy sauce, lemon juice and olive oil. Then marinate cubed fresh tuna for 2-6 hours.

This marinade is a killer! It’s also the base of a pineapple glaze we will be brushing onto the kabobs while grilling, which makes the tuna kabobs extra yummy!

Step #2: Make The Kabobs

If you use wooden skewers, soak them in water in a large shallow container while the tuna is marinating. Now, prepare red onion, bell pepper, zucchini, and pineapple by cutting them into similar-sized pieces. Once the tuna is ready, thread all foods onto the prepared skewers in your preferred order. Remember to reserve the marinade.

Step #3: Make The Pineapple Glaze

This is when the tuna marinade is going to shine. Add some pineapple juice, more lemon juice, and honey in the marinade and bring to a boil, then simmer it down to half. Voila! You’ve made the pineapple glaze. Time to heat up the grill.

Grilled tuna, red onions, bell peppers, pineapples and zucchini on skewers, these tuna kabobs are basted and served with an amazing pineapple glaze. Yum!

Step #4: Grill & Enjoy

Grill the kabobs over medium-high heat, 3-4 minutes each side, brushing the pineapple glaze onto the kabobs when turning.

You’ll probably have some glaze left. Drizzle it onto the grilled tuna kabobs and enjoy!

For a stir-fry version, check out our pineapple tuna quinoa skillet. You can pretty much always adapt a kabob recipe and turn it into a stir fry. Happy cooking!

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Grilled tuna, red onions, bell peppers, pineapples and zucchini on skewers, these tuna kabobs are basted and served with an amazing pineapple glaze. Yum!

Grilled Tuna Kabobs

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  • Author: Sharon Chen
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12–15 kabobs 1x
  • Category: Kabobs, Gluten Free
  • Method: Grill
  • Cuisine: American
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Description

Grilled tuna, red onions, bell peppers, pineapples and zucchini on skewers, these tuna kabobs are basted and served with an amazing pineapple glaze. Yum!

Ingredients

Units Scale

For the tuna marinade:

  • 1 cup green onion, finely chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon coconut ominos (or soy sauce)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ground allspices
  • 1/4 cup cilantro, finely chopped
  • 1 clove of garlic, minced
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon brown sugar
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon

For the kabobs:

  • 1 1/2 pounds fresh tuna, cut into 1-inch pieces
  • 1 medium red onion, sliced into 1/2-inch pieces
  • 2 small zucchini, cut into 1/2-inch slices
  • 1 (20-oz) can pineapple chunks in 100% pineapple juice or 1 fresh pineapple, peeled, cored and cut into 1-inch cubes
  • 1 red bell pepper, cut into 1/2-inch pieces

For the pineapple glaze:

  • 3/4 cup pineapple juice (I used the juice from the can)
  • 3 tablespoons honey
  • 1/4 cup lemon juice

Instructions

  1. Combine all tuna marinade ingredients in a blender or food processor and puree.
  2. Pour the marinade into a plastic bas and place tuna pieces in it. Seal and shake well. Refrigerate for 2 hours.
  3. In the meantime, Soak 12-15 wooden skewers in water for 2 hours. Then prepare for the vegetables.
  4. Remove tuna from the refrigerator and reserve the marinade for glaze in a small saucepan.
  5. Make the pineapple glaze by adding the glaze ingredients in the reserved tuna marinade. Bring to a boil, then turn down the heat to medium low, cook until the mixture is reduced by half, stirring occasionally.
  6. Assemble the kabobs by threading a piece of onion, zucchini, pineapple, tuna, bell pepper or in an order that you prefer. Repeat until all ingredients are used.
  7. Heat grill to medium-high and grill the kabobs for about 3-4 minutes on each side. Brush the pineapple glaze often onto the kabobs as grilling. If you have any remaining glaze, serve with the kabobs. Enjoy!

Notes

If you would like extra tender vegetables, blanch the zucchini, onion, and bell pepper for 1-2 minutes before putting them onto the skewers. Recipe adapted from Food.com.

Nutrition

  • Serving Size: 1
  • Calories: 150
  • Sugar: 12.1g
  • Sodium: 215mg
  • Fat: 4.7g
  • Saturated Fat: 0.9g
  • Carbohydrates: 14.3g
  • Fiber: 1.1g
  • Protein: 12.6g
  • Cholesterol: 14mg

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About the Author

Sharon Chen, StreetSmart Kitchen
Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.