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Main Dish

Grilled Fish & Pineapple Salsa

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  • Cuisine: American
  • Special: Kid Friendly
  • Prep Method: GrilledPan Fried
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  • 2 pounds grillable fish (salmon, char, steelhead, mahi, marlin, tuna, halibut, etc)
  • Cooking spray or oil
  • Tony’s Chile Arriba! Seasoning, Cajun, Harissa or your favorite blend
  • Grilled Pineapple Salsa – recipe follows
  • 6 cups cooked Nishiki short-grained rice, or brown rice

Grilled Pineapple Salsa

  • 1/2 pineapple; skinned, cored and sliced into fingers – about 1 pound
  • 1 medium white or sweet onion
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 1-2 jalapenos, to taste
  • cooking oil spray
  • 2 TBS olive oil
  • 2 TBS minced fresh mint leaves
  • juice of 1/2 lime
  • 2 tsp agave nectar, or sugar or honey to taste
  • 1/2 tsp fine sea salt – to taste


Pre-heat a hot grill and clean well with a wire brush. Prepare Grilled Pineapple Salsa (recipe follows) and start rice first.

Keep fish as cold as possible until ready to cook. Preheat a medium-high grill, grill pan, or skillet.  Mist or brush fish with oil, season to taste with Tony’s Chile Arriba or your favorite zesty seasoning, and grill or pan sear – take care not to overcook!

Serve fish over rice with warm pineapple salsa, or pair with black beans, slaw, guacamole and tortillas as Baja Tacos.

Grilled Pineapple Salsa

Preheat a low to medium grill. Peel and cut pineapple into fingers, core peppers and cut into quarters, core jalapeno and cut flat, peel onion and slice 1/2 inch thick.

Brush and mist the cooking grate and add pineapple fingers, cooking to heat and lightly toast. Mist peppers and onion with oil and add to grill. Grill each attentively over medium heat to soften and lightly toast, do not blacken or overcook!

Transfer to a cutting board and chop. Toss with olive oil, mint, lime, agave (or sugar or honey) and salt – taste and adjust seasoning and sweetness as you like. Serve warm with grilled fish, also great with pork and chicken or as a dip.


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