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3 tablespoons olive oil

1 clove garlic, finely chopped

2 tablespoons chopped cilantro

2 tablespoons lime juice

Salt and pepper

3/4 pound swordfish, cut into 1 1/2 inch cubes

8 cherry tomatoes

8 canned pineapple chunks, 1/4 cup juice reserved

1 green bell pepper, seeded and cut into 1 inch squares

1 red onion , peeled and cut into 1 inch chunks