Grilled Mahi-Mahi with Pineapple and Scotch Bonnet Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky mahi-mahi fillets grilled and brushed with a tangy pineapple glaze accented by spicy Scotch bonnet pepper for a tropical finish. This caribbean-inspired caribbean ready in about 25 minutes pairs (6 oz each) mahi-mahi fillets, pineapple juice, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (9 ratings) Prep: 10 min Cook: 15 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small saucepan, combine 1/2 cup pineapple juice, 2 tbsp honey, 1 minced small scotch bonnet pepper, and 2 tbsp lime juice. Bring to a simmer over medium heat and cook for 8-10 minutes until glaze thickens slightly. Remove from heat and set aside.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Brush 4 mahi-mahi fillets (6 oz each) with 2 tbsp olive oil and season both sides with salt and black pepper.
  3. Step 3: Grill the fillets for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.
  4. Step 4: During the last 2 minutes of grilling, brush the pineapple and Scotch bonnet glaze generously over each fillet, allowing it to caramelize slightly.
  5. Step 5: Remove from grill and garnish with 2 tbsp chopped fresh cilantro before serving alongside steamed vegetables or rice.

Frequently asked questions

How long does Grilled Mahi-Mahi with Pineapple and Scotch Bonnet Glaze take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Mahi-Mahi with Pineapple and Scotch Bonnet Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) mahi-mahi fillets from drying out.

Can I substitute ingredients in Grilled Mahi-Mahi with Pineapple and Scotch Bonnet Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Mahi-Mahi with Pineapple and Scotch Bonnet Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Mahi-Mahi with Pineapple and Scotch Bonnet Glaze?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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