Mahi Mahi Pineapple Skewers with Tomatillo Salsa

Mahi Mahi Pineapple Skewers with Tomatillo Salsa

Serves 4

Mahi mahi is at its best grilled hot and fast. That said, you could just as successfully use chicken, pork, tofu or shrimp in this recipe.

  • 1 (12-ounce) package frozen mahi mahi, thawed and cut into 1-inch chunks
  • 1 cup frozen and thawed or fresh pineapple chunks
  • 1 green (or red) bell pepper, cut into chunks
  • Salt and ground black pepper, to taste
  • 8 corn tortillas
  • 1 cup tomatillo salsa, divided
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If using wood or bamboo skewers, put in water to soak 30 minutes. Preheat oiled grill to high heat. Alternate fish, pineapple and peppers on soaked skewers. Sprinkle with salt and pepper. Place skewers on hot grill and cook 3 to 5 minutes, turning once. Do not overcook! Wrap stack of tortillas in foil and place on grill to warm. Remove skewers to plates. Use tortillas to pull fish, pineapple and peppers from skewers as you eat, drizzling each bite with salsa.

Nutritional Info: 
Per Serving:270 calories (80 from fat), 9g total fat, 1g saturated fat, 60mg cholesterol, 550mg sodium, 28g carbohydrate (3g dietary fiber, 7g sugar), 18g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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