Grilled Pineapple and Coconut-Crusted Mahi-Mahi
Fresh mahi-mahi fillets coated in toasted coconut and grilled with caramelized pineapple, capturing the essence of Polynesian coastal cooking. This polynesian-inspired seafood ready in about 35 minutes pairs (6 oz each) Mahi-mahi fillets, Unsweetened shredded coconut, medium Pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 4 (6 oz each) Mahi-mahi fillets
- 1/2 cup Unsweetened shredded coconut
- 1 medium Pineapple
- 2 tbsp Olive oil
- 1 Lime
- 2 cloves Garlic
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Honey
- 2 tbsp Butter
Instructions
- Step 1: Preheat grill to 375°F. In a shallow dish, combine 1/2 cup unsweetened shredded coconut, 2 tbsp olive oil, and 2 minced garlic cloves; mix until evenly coated.
- Step 2: Pat mahi-mahi fillets dry, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Press the coconut mixture firmly onto both sides of each fillet.
- Step 3: Place fillets on preheated grill, coconut-side down, and cook 4 minutes without moving. Flip and cook 3-4 minutes until fish is opaque and flakes easily.
- Step 4: Heat 1 tbsp olive oil in a skillet over medium heat. Add pineapple (cored and sliced 1/2-inch thick) and cook 5-6 minutes per side until golden, turning once.
- Step 5: Add 1 tbsp honey and 1 tsp lime zest to the skillet; stir until pineapple is glossy. Remove fish, let rest 2 minutes, then serve with pineapple and 2 tbsp butter mixed with 1 tbsp lime juice.
Frequently asked questions
How long does Grilled Pineapple and Coconut-Crusted Mahi-Mahi take to make?
Total time is about 35 minutes (20 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 Pineapple and Coconut-Crusted Mahi-Mahi?
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 Pineapple and Coconut-Crusted Mahi-Mahi?
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 Pineapple and Coconut-Crusted Mahi-Mahi 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 Pineapple and Coconut-Crusted Mahi-Mahi?
Polynesian 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.
What others are saying
- ★★★★★
My kids devoured this! The coconut-crusted mahi-mahi with grilled pineapple was a colorful, healthy hit at our dinner table.
- ★★★★★
Perfect balance of sweet and savory. Grilled pineapple caramelized beautifully and the coconut crust held up perfectly. Will make this weekly!
- ★★★★★
The pineapple and coconut crust made this mahi-mahi absolutely divine—my family kept asking for seconds! Best seafood recipe I've tried all year.
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