Prep time: 2 hour 10 minutes 
Cooking time: 10 minutes 
Total time:2 hour 20 minutes 
Ease of prep: Easy 


  • 1 1/2   cup(s)  unsweetened pineapple juice
  • 1/4   cup(s)  low sodium soy sauce and 2 Tbsp low sodium soy sauce
  • 3   Tbsp  brown sugar
  • 3   Tbsp  green onions, minced
  • 1   Tbsp  dark sesame oil
  • 2   tsp  ginger root, peeled and minced
  • 1 1/2   tsp  garlic, minced
  • 1/2   tsp  dried crushed red pepper
  • 4   (4oz) mahi-mahi fillets
  • 8   (½-inch thick) slices fresh pineapple
  • 1   vegetable cooking spray
  • 1   bunch fresh spinach leaves (optional)
  • 16   green onion curls (optional)


  1. Combine first 8 ingredients. Place fish and pineapple slices in a large shallow baking dish. Pour half of pineapple juice mixture over fish and pineapple. Cover and marinate in refrigerator 2 hours, turning fish and pineapple occasionally.
  2. Divide remaining pineapple juice mixture in half; set aside.
  3. Remove fish and pineapple from marinade; discard marinade.
  4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400°F). Place fish and pineapple on rack; grill, covered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork and pineapple is tender, basting often with half of reserved pineapple juice mixture.
  5. Pour remaining half of reserved pineapple juice mixture through a wire-mesh strainer into a small saucepan, discarding solids remaining in strainer.
  6. Bring to a boil over medium heat. Remove from heat.
  7. Transfer fish and pineapple to a serving platter. Drizzle with warm pineapple juice mixture.
  8. If desired, garnish with spinach leaves and green onion curls.