Shoyu-Glazed Grilled Mahi Mahi with Pineapple Salsa
Tender grilled mahi mahi fillets glazed with a savory shoyu sauce, topped with a bright and tangy pineapple salsa that balances sweet and spicy flavors. This hawaiian fusion-inspired seafood ready in about 30 minutes blends 6 oz each mahi mahi fillets, soy sauce (shoyu), honey into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 pieces, 6 oz each mahi mahi fillets
- 1/4 cup soy sauce (shoyu)
- 2 tbsp honey
- 1 tsp grated fresh ginger
- 2 cloves minced garlic
- 1 cup pineapple, diced
- 1/2 cup red bell pepper, diced
- 1 small jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tsp grated fresh ginger, and 2 cloves minced garlic until smooth to create the shoyu glaze.
- Step 2: Place 4 mahi mahi fillets (6 oz each) in a shallow dish and pour the shoyu glaze over them, turning to coat evenly. Marinate for 15 minutes at room temperature.
- Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove the fillets from the marinade, letting excess drip off, and grill for 4-5 minutes per side until opaque and grill marks form.
- Step 4: Meanwhile, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1 small minced jalapeño, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 2 tbsp olive oil in a bowl. Season with salt and black pepper to taste, stirring gently.
- Step 5: Plate each grilled mahi mahi fillet and spoon the pineapple salsa generously over the top. Serve immediately with steamed rice or greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shoyu-Glazed Grilled Mahi Mahi with Pineapple Salsa take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Shoyu-Glazed Grilled Mahi Mahi with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Shoyu-Glazed Grilled Mahi Mahi with Pineapple Salsa?
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 Shoyu-Glazed Grilled Mahi Mahi with Pineapple Salsa 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 Shoyu-Glazed Grilled Mahi Mahi with Pineapple Salsa?
Hawaiian Fusion 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.
