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Mahi Mahi Pineapple Skewers with Tomatillo Salsa

Serves 4
Time 40 min
Mahi mahi is at its best grilled over high heat — hot and fast — like in this simple skewer recipe. You could also use another firm fish like swordfish, or even chicken, pork, tofu or shrimp.
Special Diets:
Ingredients
  • 1 pound mahi mahi, cut into 1-inch chunks
  • 1 cup fresh (or frozen) pineapple chunks
  • 1 green or red bell pepper, cut into chunks
  • 1/4 teaspoon fine sea salt
  • 8 corn tortillas
  • 1 cup prepared tomatillo salsa, divided
  • 1/8 teaspoon ground black pepper
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Exclusively for Prime members in select ZIP codes.

Method

If using wood or bamboo skewers, soak in water for 30 minutes.

Preheat oiled grill to high heat.

Alternate fish, pineapple and peppers on soaked skewers and sprinkle with salt and pepper.

Wrap stack of tortillas in foil and place on grill to warm, flipping after a few minutes.

Place skewers on hot grill and cook 3 to 5 minutes, turning once, making sure to not overcook.

Remove skewers to plates.

Use tortillas to pull fish, pineapple and peppers from skewers as you eat, drizzling each bite with salsa.

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.
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  • 1 pound mahi mahi, cut into 1-inch chunks
  • 1 cup fresh (or frozen) pineapple chunks
  • 1 green or red bell pepper, cut into chunks
  • 1/4 teaspoon fine sea salt
  • 8 corn tortillas
  • 1 cup prepared tomatillo salsa, divided
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.