Grilled Mahi-Mahi with Pineapple-Tamarind Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Caribbean-inspired grilled mahi-mahi featuring a tangy pineapple-tamarind glaze that balances sweet and tart flavors. This caribbean-inspired seafood ready in about 25 minutes pairs (6 oz each) mahi-mahi fillets, fresh pineapple chunks, tamarind paste 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a blender, combine 1 cup fresh pineapple chunks, 2 tbsp tamarind paste, 2 tbsp brown sugar, 1 tbsp soy sauce, 2 tbsp fresh lime juice, and 3 minced garlic cloves. Blend until smooth to create the glaze.
  2. Step 2: Preheat a grill or grill pan over medium-high heat (about 400°F). Brush 4 mahi-mahi fillets evenly with 2 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper on both sides.
  3. Step 3: Place the fillets on the grill and cook for 4 minutes per side, basting with the pineapple-tamarind glaze every 2 minutes, until fish is opaque and flakes easily with a fork.
  4. Step 4: Remove the mahi-mahi from the grill and spoon any remaining glaze over the top. Garnish with 2 tbsp chopped fresh cilantro before serving.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Mahi-Mahi with Pineapple-Tamarind Glaze take to make?

Total time is about 25 minutes (15 min prep + 10 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-Tamarind 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-Tamarind 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-Tamarind 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-Tamarind Glaze?

Caribbean seafood 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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