Shark Teriyaki with Ginger

2 pounds fresh shark meat, cut in 1 inch chunks
1 can (16 ounces) pineapple chunks
1/2 cup soy sauce
1/4 cup sherry (optional)
2 tbsp brown sugar 1 tsp dry mustard
1 clove crushed garlic
1 green pepper, cut in 1 inch squares
Cherry tomatoes
Mushrooms
Onions (optional)
Bamboo or metal skewers

Drain pineapple chunks reserving 1/4 cup of juice. Make marinade by combining pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic.
Pour marinade over fish chunks. Cover and refrigerate fish for at least 1 hour. Drain fish and reserve marinade. Thread fish chunks, pineapple chunks and green pepper squares alternately on skewers. Include cherry tomatoes, fresh mushrooms and onion wedges if desired.
Cook over hot coals or under broiler about 4 inches from source of heat for 5 minutes. Baste with marinade. Turn and cook for 5 minutes more or until fish flakes easily when tested with a fork. Serve as a main dish on a bed of rice.