Grilled Fish Squares with Tanglad

1/2 kg tune or blue marlin, chunks
1 tbsp chopped tanglad
1 can 234g pineapple chunks, drained, reserve syrup
1/4 kg cherry tomatoes or wedged salad tomatoes
1 pc large green bell pepper, cubed
2 tbsp vegetable oil or olive oil

1. Season fish with 3/4 tsp iodized fine salt, 3/4 tsp pepper and tanglad. Marinate in pine syrup for 20 minutes.
2. Skewer fish chunks, pineapple chunks, tomatoes, and bell pepper. Brush with vegetable or olive oil.
3. Grill until tender.