• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kitchen Laughter logo

  • Home
  • About
    • Contact Us
    • Privacy Policy
  • Recipe Index
  • Resources
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Us
  • Recipe Index
  • Resources
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Kitchen Laughter Recipes Blog » Seafood

    Grill Mahi Mahi with Pineapple Salsa

    Published: Jan 27, 2022 · Modified: Feb 2, 2023 by Jason C · This post may contain affiliate links ·

    Share
    Pin2
    2 Shares
    Jump to Recipe Print Recipe

    When you want the perfect light summer entree, try this delicious Grilled Mahi Mahi with Pineapple Salsa. It’s a fast and delicious meal, taking less than 10 minutes to cook. Add the Pineapple Salsa for a refreshing treat!

    Grilled Mahi Mahi stacked on a sheet pan and topped with pineapple salsa.
    Grilled Mahi Mahi is a Fast and Delicious Meal
    Contents hide
    1 🍽️ Why This Works
    2 🐟 Ingredients
    3 ⏲️ Equipment and Tools
    4 🔥 Instructions
    5 ❗ Expert Tips
    6 Storage
    7 Meal Prep
    8 Substitutions
    9 Serving Suggestions
    10 Recipe FAQ
    11 More Great Fish Recipes
    12 Grilled Mahi Mahi

    Are you ready to whip up this light and mouthwateringly delicious grilled mahi mahi recipe? The pineapple salsa adds so much tropical flavor to a fish that can lean towards bland, if you aren’t careful.

    🍽️ Why This Works

    Fast. You can grill mahi, mix up the salsa, add a couple of sides and still have this meal on the table in ten minutes.

    Good for you. Fish is a highly recommended part of a nutritious and balanced diet. It is a light, white meat filled with good fats, vitamins, and minerals.

    Full of flavor. With our dry rub and pineapple salsa, this grilled mahi-mahi has incredible flavor you are going to love.

    🐟 Ingredients

    ingredient photo showing the Mahi Mahi and the makings of the salsa on a sheet pan with labels for each ingredient.
    Mahi Mahi and the Ingredients for the Pineapple Salsa

    Mahi Mahi – If you’ve never had this fish before, you are in for a real treat!

    Dry Rub – We used a dry rub called Spicy Pineapple Head from DizzyPig, but you can use any dry rub marketed for fish or just use salt and pepper.

    Pineapple Salsa – To make the pineapple salsa you’ll need pineapple, cilantro, sweet pepper, limes, papaya, sea salt, Roma tomato, and jalapeño.

    ⏲️ Equipment and Tools

    Grill. Gas or charcoal grilling will both work.

    GrillGrate. I highly, highly recommend you get a GrillGrate if you do not have one. They provide better sear and grill marks, reduce flare-ups, and are more non-stick than traditional grilling surfaces. It really is one of the best tools out there for grillers.

    🔥 Instructions

    process photos showing combining the ingredients for the salsa, seasoning the fish, grilling both sides and serving with the pineapple salsa.
    The Grilling Takes Less than 10 Minutes!

    Step One: Mix the pineapple salsa. Chop all ingredients for the salsa into small pieces and mix to combine. Squeeze limes for the juice and add salt. Stir to combine. Add additional lime juice, as you like for flavor. Making this first will allow the flavors of the salsa to meld.

    Step Two: Spray the fillets with a light coating of olive oil.

    Step Three: Sprinkle with a dry rub. I recommend a sweet and spicy blend.

    Step Four: Here’s how to grill Mahi Mahi perfectly: Heat the grill using direct heat to 400ºF and cook the Mahi Mahi for five minutes on each side if it is between 1″ and 1.5″ thick. Adjust times if your fillet is thinner or thicker.

    Note: Do not overcook the meat. It should be white and flaky when finished, even in the thickest section.

    Step Five: Finish with the skin-side up.

    Step Six. After removing the fish from the grill, top with the pineapple salsa before serving.

    ❗ Expert Tips

    Spray the fish and the grill grate with olive oil to minimize sticking.

    Make sure that the fish is cooked through. If the grill is lower in temperature, it may take an extra minute. The fish will be white and flake easily. If it is fleshy, it needs more time.

    Make sure to remove the seeds from the jalapeño before dicing unless you want that extra heat. Wear gloves whenever you dice up hot peppers such as this and be very careful not to touch your face with your gloved hands.  Trust me!

    Storage

    Leftover grilled Mahi Mahi can be kept for several days in the refrigerator if you use an airtight container. Serve leftovers on soft taco shells or over rice.

    I love to put individual servings of these leftovers in the refrigerator so that we can grab a quick lunch ready for the microwave. Place rice on the bottom of an individual serving-size container, then place a layer of flaked fish in bite-sized pieces, and make small containers of the pineapple salsa that can be dumped on the fish after it is reheated in the microwave at work. Perfection.

    Meal Prep

    The pineapple salsa can be made ahead of time and will keep for several days in the refrigerator. Making it ahead of time gives the flavors time to come together.

    If you want to serve this meal over rice, make Jasmine rice ahead of time and place it in your refrigerator. Reheat it in a skillet with a small amount of olive oil for flavoring. It will be delicious this way!

    Substitutions

    If you can’t find Mahi Mahi, salmon, cod, or halibut are all reasonable substitutions. A nice Red Snapper fillet would work great here as well.

    We used a sweet and spicy dry rub called Pineapple Head. The pineapple flavor in a dry rub really plays well with the homemade salsa. You could change up both the dry rub and the salsa and try coordinating flavors.

    If you don’t want to use a dry rub, a simple salt-and-pepper mix works wonders.

    stack of the mahi mahi with the colorful pineapple salsa on top.
    Don’t Skip the Pineapple Salsa!

    Serving Suggestions

    Grilled Mahi Mahi with pineapple salsa will go beautifully with white rice and roasted vegetables. It could also be served in soft taco shells. Honestly, this fish and salsa make a wonderful meal all by themselves.

    Roasted Root Vegetables on the grill {25 Minutes}

    Grilled Broccolini {15 Minutes}

    Grilled Peach and Arugula Salad {10 Minutes} (substitute pineapple)

    Recipe FAQ

    How long to cook Mahi Mahi on the grill?

    It really depends on the thickness of the fish. Thin mahi-mahi fillets like the ones from the bag in the frozen department will cook faster and may only take 3-4 minutes on each side. If the fish is between 1″ and 1.5″ it will need about five minutes on each side.

    What is Mahi Mahi?

    This mild tropical fish known as dolphinfish is most often found in the waters surrounding the Gulf of Mexico, Costa Rica, Hawaii, and the Indian Ocean.

    What does Mahi Mahi taste like?

    This fish is very, very mild and is often recommended as an introduction to seafood for someone who doesn’t want fish that tastes “fishy.” Because it is so mild, you can pile on the flavor with dry rubs and salsa or sauce and create amazing dishes without competing flavors. You will love cooking with it.

    How to cook Mahi-Mahi on the grill?

    Preheat your grill. Make sure to use a GrillGrate and spray the fillets with olive oil to prevent sticking.

    More Great Fish Recipes

    Pan-Seared Grilled Lingcod

    Whole Grilled Spanish Mackerel

    Grilled Steelhead Trout with Herb Butter

    Grilled Stuffed Copper River Salmon

    Grilled Wild Pacific Rockfish with brown butter sauce.

    Related Recipes

    • Grilled Sweet and Sour Shark Steaks
    • Grilled Pan Seared Lingcod
    • Whole Grilled Spanish Mackerel
    • Grilled Seafood Tater Tots with Creamy Remoulade Sauce

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    Grilled Mahi Mahi stacked on a sheet pan and topped with pineapple salsa.

    Grilled Mahi Mahi

    No ratings yet
    Print Pin
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Author: Jason

    Equipment

    • GrillGrate
    • Grill

    Ingredients

    Pineapple Salsa

    • 1 medium Pineapple diced
    • ¾ cup Papaya diced
    • 1 cup Peppers red, orange or yellow, chopped
    • 1 cup Roma Tomatoes diced, removing seeds
    • ¼ cup Cilantro fresh, chopped
    • 1 Jalapeño seeds and ribs removed, finely chopped
    • 2 Limes juiced
    • ¼ tsp Sea Salt
    • ½ cup Red Onion optional, diced

    Instructions

    Grilled Mahi Mahi

    • Spray the fillets with a light coating of olive oil. Sprinkle with dry rub.
    • Heat grill to direct heat 400 degrees and cook 1 -1.5 inch mahi for 5 minutes each side. Thin mahi like the ones from the bag in the frozen department cook 3-4 minutes each side. All depends on the thickness of the fish.

    Pineapple Salsa (3-3.5 cups depending on size of pineapple)

    • Chop all ingredients for the salsa into small pieces and mix to combine. Add lime juice from limes and salt and stir to combine. Add additional lime juice, as you like for flavor.
    • After removing the fish from the grill, top with the pineapple salsa.

    Notes

    Grill Temperature Doneness: Make sure that the fish is cooked through. If the grill is lower in temperature, it may take an extra minute. The fish will be white and flake. If it is fleshy, it needs more time. 
    Substitutions: Mahi Mahi, salmon, cod, or halibut are all great firm fish that will work great. 
    Storage: Leftover grilled Mahi Mahi can be kept for several days in the refrigerator if you use an airtight container. Serve leftovers on soft taco shells or over rice. 
    Meal Prep: The pineapple salsa can be made ahead of time and will keep for several days in the refrigerator. Making it ahead of time gives the flavors time to come together. 
    Spray Exterior of Fish: Spray the fish and the grill grate with olive oil to minimize sticking.
     
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Grill Mahi Mahi with Pineapple SalsaGrill Mahi Mahi with Pineapple Salsa
    Share
    Pin2
    2 Shares
    « Smoked Little Smokies
    Smoked Chicken Wings »

    Primary Sidebar

    Family Photo Join us as we fire up the 30 years of backyard grill and smoker experience to create recipes for your family and friends where memories are made. Learn more about us...

    Join the Kitchen Laughter Crew!

    Subscribe to get exclusive deals, tips, and the lastest info you need to step up your grilling game!

      We won't send you spam, but you can unsubscribe at any time. :-)

      Powered By ConvertKit
      • Facebook
      • Instagram
      • Pinterest

      Most Popular Posts

      smoked pork roast on a cutting board with a salad and sweet potatoes.

      Smoked Pork Roast

      grilled whole Spanish Mackerel stuffed with Garlic on the Grill.

      Whole Grilled Spanish Mackerel

      Beer Can Chicken Fresh off the Grill

      Grilled Beer Can Chicken

      aluminum pan filled with hot dog burnt ends on the grill.

      Hot Dog Burnt Ends

      whole head of cauliflower in a cast iron skillet in front of the big green egg.

      Smoked Cauliflower

      steelhead fillet on a sheet pan with two pads on an herbed butter.

      Grilled Steelhead Trout with Herb Butter

      Smoking Bacon on the Big Green Egg

      How to Home Cure and Smoke Bacon

      Grilled Pork Shoulder is Almost Ready after more than 11 hours

      Grilled Pork Shoulder

      graphic showing publications that kitchen laughter was featured in.
      • Home
      • About Us
      • Recipe Index
      • Resources

      Footer

      About

      • Privacy Policy
      • Disclaimer
      • Accessibility Policy

      Contact

      • Contact

      As an Amazon Associate I earn from qualifying purchases.