1/2 c. catsup
1/4 c. sugar
3 tbsp. vinegar
2 tbsp. pineapple juice
2 tbsp. soy sauce
1 lb. fresh or frozen red snapper, swordfish, or cod, thawed and cut into bite size pieces. (1 1/2 to 2 inch pieces)

In medium non metal bowl, combine all marinade ingredients; mix well. Add fish, turning to coat all sides. Cover and refrigerate 30 minutes to 2 hours. 1/2 fresh pineapple, cut into 1 inch pieces or 8 oz. can pineapple chunks, drained 1 red bell pepper, cut into 1 1/2 inch pieces 1 green pepper, cut into 1 1/2 inch pieces

Drain fish, reserving marinade. On metal skewer, arrange fish, water chestnuts, pineapple and peppers. When ready to barbecue, place kabobs on grill 4 to 6 inches from medium to high coals. Brush with marinade; cook 16 to 20 minutes or until fish flakes easily with fork, turning once and brushing frequently with marinade. 4 servings.