Grilled Mahi Mahi with Charred Pineapple Salsa
Bright, tropical, and on the table in 25 minutes. Firm mahi mahi off the grill with a charred pineapple salsa and coconut rice underneath. It tastes like a vacation and cooks like a Tuesday.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Method
- Grill
Pineapple on the grill is a different fruit - the sugars caramelize and the acid mellows, so the salsa goes from sharp to sweet-smoky. Do it while the grill heats and the fish takes eight minutes after.
What actually matters here
- Mahi is lean and firm - 3 to 4 minutes a side is plenty; pull it the moment it flakes.
- Grill the pineapple first while the grill is hot and the fish is still resting.
- Oil the grates well - lean fish sticks.
Ingredients
Serves 4.
Mahi
- 4mahi mahi fillets (6 oz each)
- 1 tbspoil
- 1 tspchili powder
- 1 tspgarlic powder
- salt and pepper
Pineapple Salsa
- 1/2fresh pineapple, sliced into rings
- 1/2red onion, diced
- 1jalapeno, minced
- 1/4 cupcilantro
- 2limes, juiced
- salt
Coconut Rice
- 1 1/2 cupsjasmine rice
- 1 cancoconut milk
- 1/2 cupwater
- salt
Before you start
- Rinse the rice; simmer with coconut milk, water, and salt until tender.
- Rub the mahi with oil, chili powder, garlic powder, salt, and pepper.
- Heat and oil the grill.
Method
- Grill the pineapple rings 2 to 3 minutes a side until charred; dice.
- Toss the pineapple with red onion, jalapeno, cilantro, lime, and salt.
- Grill the mahi 3 to 4 minutes a side until it just flakes.
- Spoon the coconut rice onto plates.
- Set the fish over the rice.
- Pile the pineapple salsa on top and finish with lime.
How you know it is right
- The fish is opaque and flakes at a nudge.
- The pineapple is charred and sweet-smoky.
- The rice is fragrant and creamy from the coconut.
- The salsa is bright against the rich rice.
How to serve it
Serve with the coconut rice and extra lime. A simple green salad or grilled vegetables round it out.
If you want it simpler
- Any firm white fish works - halibut, snapper, or swordfish.
- Pre-cut fresh pineapple from the store saves all the knife work.
Char the pineapple, grill the fish fast, and pile the salsa high.
This dish came from the SEASON plan for July 27 - August 2, 2026, alongside nine other dinners and one shopping list.
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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.