For the tuna marinade:

• 1 cup green onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon coconut ominos (or soy sauce)
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 1/2 teaspoons ground allspices
• 1/4 cup cilantro, finely chopped
• 1 clove of garlic, minced
• 1 1/2 teaspoons sea salt
• 1 tablespoon brown sugar
• 3/4 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon

For the kabobs:

• 1 1/2 pounds fresh tuna, cut into 1-inch pieces
• 1 medium red onion, sliced into 1/2-inch pieces
• 2 small zucchini, cut into 1/2-inch slices
• 1 (20-oz) can pineapple chunks in 100% pineapple juice or 1 fresh pineapple, peeled, cored and cut into 1-inch cubes
• 1 red bell pepper, cut into 1/2-inch pieces

For the pineapple glaze:

• 3/4 cup pineapple juice (I used the juice from the can)
• 3 tablespoons honey
• 1/4 cup lemon juice