Grilled Mahi-Mahi with Pineapple-Teriyaki Glaze

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh mahi-mahi fillets grilled and brushed with a sweet and tangy pineapple-teriyaki glaze, bringing tropical island flavors to your plate. This Asian Fusion-inspired seafood recipe, ready in about 25 minutes, pairs mahi-mahi fillets, pineapple juice, soy sauce 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: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) mahi-mahi fillets
1/2 cup pineapple juice
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp grated fresh ginger
2 cloves minced garlic
1 tbsp lime juice
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh cilantro

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Instructions

Step 1: In a small saucepan, combine 1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tsp grated fresh ginger, and 2 minced garlic cloves. Bring to a simmer over medium heat and cook for 6-8 minutes until the sauce thickens and coats the back of a spoon, then remove from heat and stir in 1 tbsp lime juice.
Step 2: Preheat grill to medium-high heat (about 400°F). Brush 4 mahi-mahi fillets evenly with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 3: Place the fillets on the grill and cook for 4 minutes per side, basting generously with the pineapple-teriyaki glaze during the last 2 minutes of cooking. Grill until fish is opaque and flakes easily with a fork.
Step 4: Remove the fillets from the grill and let rest for 3 minutes. Garnish with 2 tbsp chopped fresh cilantro before serving.