Smoked Fish Sandwich with Tropical Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A smoky Florida-style smoked fish sandwich topped with a fresh pineapple salsa that balances heat and sweetness perfectly. This sandwich and wrap recipe, ready in about 20 minutes, pairs smoked white fish fillets, pineapple, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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

• 6 oz, flaked smoked white fish fillets
• 1/2 cup, finely diced pineapple
• 2 tbsp, finely chopped red onion
• 1 tsp, seeded and minced jalapeño pepper
• 2 tbsp, chopped cilantro
• 1 tbsp, freshly squeezed lime juice
• 2 tbsp mayonnaise
• 2, split and toasted burger buns
• 4 lettuce leaves

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 1/2 cup finely diced pineapple, 2 tbsp finely chopped red onion, 1 tsp minced jalapeño pepper, 2 tbsp chopped cilantro, and 1 tbsp freshly squeezed lime juice. Stir gently and set aside to marinate for 10 minutes to meld flavors.
2. Step 2: In another bowl, mix 6 oz flaked smoked white fish with 2 tbsp mayonnaise until just combined to add creaminess without overpowering the smoky flavor.
3. Step 3: To assemble, place 2 toasted burger buns on a plate, layer each with 2 lettuce leaves, half the smoked fish mixture, and then top generously with the pineapple salsa. Serve immediately for a contrast of smoky, sweet, and spicy notes.