Pat the swordfish steaks dry and place them on a wire rack over a sheet tray in the refrigerator for 30 minutes. Remove the swordfish and baste with ¼ cup of Kikkoman® Teriyaki Takumi, Original and set aside. Skewer your onion petals (they should be roughly 1” by 1”) and put on a platter or sheet tray. Baste the onions with ¼ cup of the teriyaki sauce. The swordfish and onions should marinate at room temperature for another 30 minutes while you prep the pineapple and grill.

Prepare a very hot grill. Once hot, place the swordfish, onions, and pineapple on the grill and cook. The swordfish should be flipped only once, at the 4 to 5-minute mark* (see note). Using the final ¼ cup of teriyaki sauce, baste the fish on top just before turning and again on the other side after the flip. Turn the onions as needed to get a char on the edges. The pineapple rounds should cook for 4 minutes per side as well.

Just before removing the swordfish from the grill, squeeze just a little lemon juice over the top. Serve with the pineapple cut into smaller pieces, onions, and anything else you desire. Garnish the fish with cilantro and chives, if desired.