• 1 lb to 1 1/3 lb swordfish steaks
  
• 3 tb to 4 tb bottled jerk marinade
  
• 8 oz can pineapple tidbits drained
  
• liquid reserved
  
• 1 1/2 c chicken broth
  
• 1 c long-grain white rice
  
• 1 sm red bell pepper; cored seeded and diced
  
• 6 whole allspice berries (optional)
  
• 2 green onions; chopped or 2 tb cilantro; chopped
  
• 1 lime; cut into 4 wedges
  

Add enough chicken broth to the reserved pineapple juice to measure 2 cups. Stir the broth mixture, pineapple, rice, bell pepper and allspice together in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes (or cook in a rice steamer). Take from the heat and let stand until ready to serve; discard the allspice berries.

When the rice has cooked 12 to 15 minutes, place the fish on a lightly oiled grill and cook 3 minutes. Turn over and cook until the fish is just barely opaque but still moist in the center, 2 to 3 minutes more for 3/4-inch-thick steaks (or broil, without turning, for 6 to 8 minutes).

Fluff the rice with a fork, stir in the green onions and spoon onto individual plates. Transfer the swordfish to the plates and garnish with lime wedges.