Heat outdoor grill to high (400 degrees). Soak skewers in water for 20 minutes (This keeps the skewers from burning on the grill) or use 12-inch metal skewers. Put the swordfish chunks, red onions, cherry tomatoes, mini portabello mushrooms, and bell peppers on the skewers.
Brush skewers with teriyaki sauce.
Grill skewers 8 - 10 minutes, turning every 2 minutes, until swordfish is just barely opaque and vegetables are lightly charred.
Place grilled swordfish skewers on a bed of lettuce.