Fresh, tropical, and kissed by the grill, Honolulu Grilled Mahi-Mahi Kabobs bring the flavors of Hawaii straight to your backyard. Firm mahi‑mahi holds up beautifully on skewers, while a sweet‑savory pineapple soy glaze adds that unmistakable island flair. This is a high‑value, blog‑ready recipe designed for readers who love bold flavor, healthy grilling, and vacation‑style meals at home.
Why You’ll Love These Mahi‑Mahi Kabobs
Light yet satisfying – lean fish with big flavor
Perfect for grilling – mahi‑mahi stays moist and flaky
Tropical balance – sweet pineapple meets savory soy and ginger
Weeknight or weekend ready – fast prep, fast cook
Crowd‑pleasing presentation – colorful, vibrant skewers
Ingredients
For the Mahi‑Mahi Kabobs
1½ lb fresh mahi‑mahi fillets, cut into 1½‑inch cubes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 small red onion, cut into wedges
2 cups fresh pineapple chunks
Wooden or metal skewers
For the Honolulu Marinade & Glaze
⅓ cup pineapple juice
¼ cup low‑sodium soy sauce or tamari
2 tbsp olive oil
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tsp sesame oil
½ tsp crushed red pepper flakes (optional)
How to Make Honolulu Grilled Mahi‑Mahi Kabobs
Step 1: Make the Marinade
In a small bowl, whisk together pineapple juice, soy sauce, olive oil, honey, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes.
Reserve ¼ cup of the marinade for glazing later.
Step 2: Marinate the Fish
Place mahi‑mahi cubes in a shallow dish or zip‑top bag. Pour the remaining marinade over the fish. Cover and refrigerate for 20–30 minutes (do not exceed 45 minutes or the fish may become mushy).
Step 3: Assemble the Kabobs
Thread skewers alternately with mahi‑mahi, pineapple, bell peppers, and red onion for balanced flavor and color.
Step 4: Grill to Perfection
Preheat grill to medium‑high heat (400–425°F)
Lightly oil the grates
Grill kabobs for 8–10 minutes total, turning every 2–3 minutes
Brush with reserved marinade during the final turns
Fish is done when it flakes easily and reaches an internal temperature of 137–140°F.
Optional Pineapple Teriyaki Finish (Highly Recommended)
For extra shine and flavor, simmer the reserved marinade in a small saucepan for 3–4 minutes until slightly thickened. Brush over kabobs just before serving.
Serving Suggestions
Serve your Honolulu Mahi‑Mahi Kabobs with:
Coconut jasmine rice or steamed white rice
Hawaiian macaroni salad
Grilled corn with lime butter
Simple cucumber‑mango slaw
Finish with a squeeze of fresh lime and a sprinkle of sesame seeds or chopped cilantro.
Make‑Ahead & Storage Tips
Prep ahead: Chop vegetables and mix marinade up to 24 hours in advance
Leftovers: Store cooked kabobs in an airtight container for up to 2 days
Reheat gently: Warm over low heat or enjoy cold in fish tacos or salads
Recipe Variations
Spicy Island Style: Add sriracha or chili garlic sauce to the marinade
Citrus Twist: Swap pineapple juice for orange‑pineapple blend
No Grill? Broil kabobs on high for 6–8 minutes, turning once
Nutrition Highlights (Approximate per Serving)
Calories: 280
Protein: 34g
Fat: 9g
Carbohydrates: 15g
Naturally gluten‑free (with tamari)
Final Thoughts
These Honolulu Grilled Mahi‑Mahi Kabobs capture everything we love about island cooking—fresh seafood, tropical sweetness, and effortless grilling. Whether you’re hosting a summer cookout or craving a taste of Hawaii, this recipe delivers bold flavor with minimal fuss.
🌴 Aloha on a skewer—fire up the grill and enjoy!
* 1 pound mahi-mahi, cut into 1-1/2-inch cubes
* 1/4 cup pineapple juice
* 1/4 cup oil
* 2 tablespoons rum
* 1 (1.2-ounce) packet Seasons Salad Dressing & Recipe Mix, Asian Sesame
* 1/2 teaspoon ground ginger
* 1 medium red pepper, cut into 8 pieces
* 8 pineapple chunks
* 2 green onions, each cut into 4 pieces
* 4 wooden skewers
* 3 cups hot cooked rice
Fish and Seafood Recipe Instructions:
* First of all mix juice, oil, rum, salad dressing mix and ginger in small bowl until well blended. And then pour over combined fish, red peppers, pineapple and onions in shallow dish cover. Refrigerate 30 min. to 1 hour to marinate. Drain fish mixture discard marinade.
* Next is to preheat greased grill to medium-high heat. Thread fish, vegetables and pineapple alternately on skewers.
* Place kabobs on grill. Cook 4 to 6 min. on each side or until fish flakes easily with fork.
* Serve the Honolulu Grilled Mahi-Mahi Kabobs over hot rice.
Enjoy the fish and seafood bake mahi mabi !
bahamas-baked-mahi-mahi-fillets-recipe
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