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Mahi Mahi Pineapple Kabobs

Grilled Mahi Mahi Pineapple Kabobs with Cilantro Rice and Tahini Sauce


  • 4 Mahi Mahi Filets
  • 1 Whole Medium Pineapple
  • 2 Red Bell Peppers
  • 1 Red Onion
  • 2 Tablespoons Chopped Cilantro
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • Kabob Sticks

Cilantro Lime Rice:

  • 2 Cups Jasmine Rice
  • 1/2 Bunch Fresh Cilantro
  • 2 Limes
  • 2 Tablespoons Butter (optional)

Tahini Cilantro Sauce:

  • 1 Bunch Cilantro
  • 3 Tablespoons Tahini
  • 4 Limes
  • 1 Garlic Clove
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Salt


  1. Prepare Kabobs:
    • Soak kabob sticks in water for 10 to 20 minutes.
    • Chop the Mahi Mahi, red bell pepper, pineapple, and red onion into large 1 1/2-inch cubes. Combine them in a large bowl and mix in cilantro, olive oil, garlic powder, and salt.
    • Thread the ingredients onto the kabob sticks in the following order: red bell pepper, red onion, pineapple, and Mahi Mahi. Repeat for all kabobs and set aside.
  2. Make Cilantro Lime Rice:
    • Prepare rice according to package instructions. Once cooked, stir in chopped cilantro and lime juice for added flavor.
  3. Prepare Tahini Cilantro Sauce:
    • In a blender or food processor, combine all sauce ingredients and blend until smooth.
  4. Grill the Kabobs:
    • Preheat the barbecue to medium heat.
    • Grill the kabobs for about 3 to 4 minutes on each side, watching closely to avoid overcooking. The fish should be flaky and cooked through.
    • Once done, remove the kabobs from the grill and drizzle with the prepared tahini cilantro sauce.
  5. Serve and Enjoy:
    • Serve the grilled Mahi Mahi pineapple kabobs alongside the cilantro lime rice. Drizzle extra sauce over the kabobs and rice, if desired. Enjoy this delicious and flavorful meal!



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