Top 5 Fish Recipes with Pineapple You’ll Love

Published: 21 Jun 2025

Finding new, exciting ways to prepare fish can be challenging, especially if stuck in a recipe rut. Traditional fish dishes can often feel repetitive and lack the bold, tropical flavors. This can lead to meals that lack freshness or inspiration. Luckily, fish recipes with pineapple bring a vibrant, sweet, and savory twist to your cooking. In this article, we’ll show you how to make a flavorful fish dish that’s sure to impress.

Table of Content

Intro

Whether you enjoy Asian-inspired dishes, grilled specialties, or tropical tacos, these top 5 recipes will satisfy your cravings for this unique flavor pairing, giving you the power to experiment with different cuisines and flavors.

Sweet and Sour Pineapple Fish

This quick and easy weeknight dinner combines delicate white fish with a homemade sweet and sour sauce and chunks of juicy pineapple, making it a convenient choice for busy days.

Ingredients:

1 pound white fish (cod, haddock, or tilapia), cut into bite-sized pieces
2 cups frozen broccoli florets, chopped
1 can (14 oz) pineapple chunks with juice (reserve juice for sauce)
3 green onions, chopped
2 tablespoons sesame seeds for garnish

For the sauce:

Reserved pineapple juice
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon honey or maple syrup
1 tablespoon white vinegar
1 tablespoon cornstarch
1 teaspoon garlic powder
½ teaspoon ground ginger
Salt and pepper to taste

Instructions:

Cook your rice according to the package directions.
In a large frying pan over medium-high heat, cook chopped frozen broccoli for 1-2 minutes until tender.
Add the white fish pieces and pineapple chunks to the pan, cooking until the fish turns white and opaque (about 2-3 minutes). Remove the mixture from the pan and set aside.
In the same pan, combine all sauce ingredients and stir continuously until the sauce thickens (3-4 minutes).
Return the fish, broccoli, and pineapple mixture to the pan, add the chopped green onions, and gently combine.

Serve over cooked rice and garnish with sesame seeds. Pair this dish with a refreshing pineapple or mango smoothie for a tropical meal. What Makes It Special:

This recipe stands out for its simplicity and minimal cleanup, requiring just one frying pan and a rice cooker. The homemade sweet and sour sauce uses pantry staples instead of store-bought options, creating a budget-friendly meal for busy weeknights. Combining sweet pineapple and savory fish makes a perfect flavor balance that appeals to the whole family. Andianne.com

Grilled Fish Tacos with Pineapple Cabbage Slaw

These fresh and flavorful fish tacos can be made in 30 minutes, making them perfect for a quick weeknight dinner or casual entertaining.

Ingredients:

For the fish:

1 lb mahi-mahi (or other white fish like tilapia, snapper, or cod)
1 Tbsp avocado oil
3/4 tsp sea salt
1 tsp chili powder
1/4 cup fine cornmeal (optional for added crunch)

For the pineapple slaw:

3/4 cup diced fresh pineapple
3/4 cup thinly shredded red cabbage
1/4 cup finely diced red onion
1/4 cup finely chopped cilantro
1 Tbsp lime juice
Pinch of sea salt

For serving:

6 corn tortillas
Lime wedges
Optional: chipotle aioli

Instructions:

Slice the fish into medium bite-size pieces or strips. Drizzle with avocado oil, toss to coat, and season with sea salt and chili powder. If desired, dust with cornmeal for added crunch.
Prepare the slaw by combining pineapple, cabbage, red onion, cilantro, lime juice, and sea salt in a bowl. Set aside.
Heat a grill, pan, or cast iron skillet over medium-high heat and lightly brush with oil.
Place the seasoned fish on the grill and cook for 3-4 minutes without moving until grill marks appear. Carefully flip and cook for another 1-2 minutes until the fish is cooked.
Warm the corn tortillas by wrapping them in a damp towel and microwaving for 30 seconds or heating them in a 400°F oven for about 5 minutes.
Assemble by dividing the grilled fish among the warm tortillas, topping with the pineapple cabbage slaw, a squeeze of fresh lime juice, and optional chipotle aioli.

What Makes It Special:

These tacos offer a perfect balance of flavors and textures: the light, flaky grilled fish provides a savory base, while the pineapple cabbage slaw adds a refreshing sweetness and crunch. The highly customizable recipe allows various fish substitutions and vegan alternatives like tofu or jackfruit. The colorful presentation and tropical flavors make this dish feel like a vacation on a plate. Minimalist Baker

Fish in Sweet and Sour Pineapple Ginger Sauce

This Chinese-inspired dish features crispy tilapia fillets in a tangy homemade sweet-and-sour sauce enhanced with pineapple and fresh ginger.

recipe for sweet and sour fish with pineapple

Ingredients:

For the fish:

5-6 tilapia fillets, cut into medium-sized squares
Salt and black pepper to taste
1 cup all-purpose flour for coating
Vegetable oil for frying

For the sauce:

1 can pineapple slices or chunks (use 2-3 slices, diced, and reserve juice)
3 tablespoons ketchup
2 tablespoons white vinegar
3 tablespoons brown sugar
1 tablespoon grated fresh ginger
1 tablespoon cornstarch
3 tablespoons pineapple juice (from the can)
1 tablespoon dark soy sauce
1/2 teaspoon Chinese five-spice powder
2 tablespoons water

For the vegetables:

1 medium onion, cut into chunks
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
2 cloves garlic, minced
1 tablespoon vegetable oil
1 tablespoon sesame oil
Chopped scallions for garnish
Optional: chopped hot peppers for extra spice

Instructions:

Rinse tilapia fillets with fresh lemon juice, then pat dry with paper towels—season with salt and black pepper.
Dredge the fish in all-purpose flour, ensuring an even coating. Heat vegetable oil in a skillet and deep-fry the fillets until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess oil.
In a mixing bowl, whisk together all sauce ingredients: ketchup, white vinegar, brown sugar, grated ginger, cornstarch, pineapple juice, dark soy sauce, Chinese five-spice powder, and water. Set aside.
Heat the vegetable and sesame oil over medium-high heat in a wok or large skillet. Add onions, bell peppers, and minced garlic. Sauté for 3-4 minutes until fragrant and slightly tender.
Add the crispy fried tilapia fillets and diced pineapple to the wok. Pour the prepared sweet and sour sauce over the top and stir gently to coat everything evenly.
Adjust seasoning with salt and black pepper, and add chopped hot peppers for extra spice if desired.
Remove from heat, garnish with chopped scallions, and serve immediately over steamed rice.

What Makes It Special:

This recipe recreates the popular Chinese restaurant favorite at home with an extra kick of fresh ginger. The contrast between the crispy exterior of the fried tilapia and the tangy, sweet-sour sauce creates a delightful texture combination. The addition of bell peppers and onions adds color and nutrition. At the same time, the balance of flavors—sweet from pineapple and brown sugar, tangy from vinegar, and warm from ginger and five-spice—makes this dish an exciting departure from everyday fish recipes. Foodie, Not A Chef

Pineapple-Glazed Fish

A simple yet elegant preparation perfect for showcasing freshly caught fish with a sweet and savory pineapple glaze.

Ingredients:

1 can (8 ounces) unsweetened sliced pineapple
1-1/2 teaspoons cornstarch
1/4 teaspoon ground ginger
2 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
4 fresh fish fillets (6 ounces each), such as orange roughy or any white fish

Instructions:

Drain pineapple, reserving juice; set pineapple slices aside.
In a small saucepan, combine cornstarch and ginger; stir in reserved pineapple juice until blended.
Add honey and soy sauce to the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in lemon juice. Pour half of the glaze into a small serving bowl and reserve.
Prepare your grill by moistening a paper towel with cooking oil and lightly coating the grill rack using long-handled tongs.
Grill fish fillets, uncovered, over medium heat for 4-5 minutes on each side, basting occasionally with glaze. Cook until the fish flakes easily with a fork.
Meanwhile, grill pineapple slices on each side for 2-3 minutes or until heated through, basting frequently with the glaze.
Serve the grilled fish with grilled pineapple slices and reserved glaze.

What Makes It Special:

This recipe stands out for its simplicity and elegant presentation. The honey-soy glaze balances perfectly with the natural sweetness of the pineapple, while a hint of ginger adds warmth and depth. Grilling the fish and the pineapple slices creates beautiful caramelization that enhances the flavors. The reserved glaze provides an extra flavor boost when served, and the dish looks impressive enough for the company while being easy enough for a weeknight meal. With only 190 calories per serving, it’s also a healthy option that doesn’t sacrifice taste. Taste of Home

Grilled Fish on Pineapple Planks

A unique grilling technique that uses fresh pineapple planks instead of traditional cedar planks to infuse the fish with tropical flavor.

Ingredients:

For the fish:

1 fresh pineapple
4 tilapia fillets
2 tablespoons corn oil
Salt and pepper to taste

For the fresh pineapple salsa:

1 1/2 cups diced pineapple
1 small red pepper, finely chopped
1 small orange pepper, finely chopped
1/2 small red onion, finely chopped
1/4 cup coarsely chopped cilantro
Juice of 1 lime
1 teaspoon lime zest
1/2 teaspoon salt
2 tablespoons corn oil
1 medium jalapeño, chopped (optional)

Instructions:

Prepare the pineapple planks by cutting off the top and bottom of fresh pineapple, then slicing it vertically into planks thick enough to support the fish fillets.
Lay each tilapia fillet on a pineapple plank.
Brush the fish with corn oil and season with salt and pepper.
Place the fish on pineapple planks directly on a preheated grill and cook until the fish is just cooked through, about 15-20 minutes.
While the fish grills, prepare the fresh pineapple salsa by combining all the ingredients in a bowl and tossing well to combine.
When the fish is done, remove it from the grill and top with the freshly prepared pineapple salsa.

What Makes It Special:

This recipe transforms the standard grilled fish using fresh pineapple as the grilling surface and a component of the accompanying salsa. As the fish cooks, it absorbs the sweet juices from the pineapple plank, creating a naturally infused flavor that can’t be replicated with marinades or seasonings alone. The bright, colorful salsa adds textural contrast and a burst of fresh flavors from the peppers, onion, and cilantro. This technique creates a showstopping presentation that impresses guests and is surprisingly simple. Julie Measures

Why Fish and Pineapple Work So Well Together

The combination of fish and pineapple might seem unusual at first, but it’s a perfect pairing for several reasons:

Complementary Flavors: The sweet, tangy nature of pineapple balances perfectly with the mild, savory flavor of fish, mainly white fish varieties.
Tenderizing Properties: The enzymes in pineapple (bromelain) can help tenderize fish, creating a melt-in-your-mouth texture.
Digestive Benefits: Pineapple’s enzymes also aid digestion, making it an ideal partner for protein-rich fish.
Tropical Tradition: Combining seafood with tropical fruits is a longstanding culinary tradition in many coastal and island cuisines worldwide, particularly in the Caribbean, Hawaii, and parts of Asia.
Nutritional Synergy: The vitamin C in pineapple helps your body absorb the iron from fish more efficiently, while the lean protein in fish pairs well with the fiber-rich pineapple.

Tips for Cooking with Fish and Pineapple

Fresh vs. Canned: Fresh pineapple is ideal for grilling and salsa; canned pineapple works perfectly fine in cooked sauces and is more convenient.
Fish Selection: White fish with mild flavors (tilapia, cod, mahi-mahi) work best with pineapple, as they won’t compete with its sweet-tart profile.
Balance the Sweet: If your pineapple is delightful, add more acid (lime or lemon juice) to balance the flavor.
Texture Matters: For the best texture contrast, ensure your fish is cooked correctly (just until flaky) and not overcooked.
Experiment with Heat: Pineapple’s sweetness can withstand spicy elements like jalapeños, chili powder, or cayenne, creating a delicious sweet-heat combination.

These five recipes showcase techniques and flavor profiles, from Asian-inspired sweet and sour preparations to fresh tropical tacos and unique grilling methods. Whether you’re looking for a quick weeknight meal or an impressive dish for entertaining, a fish and pineapple recipe is here to satisfy your cravings for something comforting and exotic.

FAQ: Fish Recipes with Pineapple

What types of fish work best with pineapple in a recipe?

Fish with a mild, slightly sweet flavor works best with pineapple. Popular choices include snapper, tilapia, cod, and mahi-mahi. These fish have firm flesh that holds up well when cooked with pineapple. Strong-flavored fish like salmon or tuna might overpower the pineapple, so they’re not ideal for this recipe.

Can I use canned pineapple instead of fresh?

Yes, you can use canned pineapple if fresh pineapple isn’t available. However, choose canned pineapple in its juice, not syrup, to maintain a more natural sweetness. You may also want to drain it to avoid excess moisture, which could affect the dish’s texture.

How do I prevent the pineapple from becoming too mushy when cooking?

Add the pineapple towards the end of cooking to prevent it from becoming too mushy. This way, it retains its structure and doesn’t break down too much. If you’re grilling or pan-searing, you can also lightly grill the pineapple separately before adding it to the fish, which helps it stay firm while infusing flavor.

Can I add other fruits to the fish recipe with pineapple?

Absolutely! Adding other fruits like mango, coconut, or citrus can enhance the tropical flavors and create a more complex dish. Just make sure the additional fruit complements the fish and pineapple, balancing the sweetness with the savory elements of your recipe

How can I make this fish recipe spicier?

To add a spicy kick to your fish recipe, consider incorporating ingredients like jalapeños, chili flakes, or hot sauce into the pineapple sauce. You can also marinate the fish with cayenne pepper or chili powder before cooking for added heat. Adjust the level of spice to suit your taste preferences.

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