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4 serv.

20 min.


Mahi Mahi with Pineapple Pico and Rice

Recipe by Nathan Lippy 


  • 4, 6-8oz filets of Mahi Mahi
  • 1 cup white Rice
  • 1 ½ cups Chicken Stock
  • The juice of 1 Lime
  • 2 tablespoons Blackstone Chicken and Herb Seasoning
  • 1 tablespoon chopped Cilantro

Pineapple Salsa:

  • 3-4, ½ inch slices of Pineapple
  • 1 Jalapeno, thinly sliced
  • 1 Red Chile, thinly sliced
  • ¼ cup minced Red Onion
  • 2 teaspoons minced Garlic
  • 2 teaspoons Blackstone Sriracha Pineapple Seasoning
  • The juice of 1 Lime
  • Pinch of Salt


  1. Using a small aluminum pan, add the rice, chicken stock, lime juice, Blackstone Chicken and Herb Seasoning and cilantro. Stir to evenly mix then cover with tin foil.
  2. Place the tin foil rice pack over high heat on your griddle. Cook for 10 minutes then move over to the cooler side of your griddle.
  3. Add a bit of olive oil to the griddle and caramelize the pineapple slices over medium-high heat.
  4. Once the pineapple is finished, dice small and add to a large mixing bowl. Add the remaining pineapple salsa ingredients and stir to evenly incorporate.
  5. Season the Mahi Mahi with the Blackstone Sriracha Pineapple evenly on both sides.
  6. Add a bit of olive oil to the griddle over medium-high heat and cook the Mahi Mahi for 3-4 minutes per side.
  7. To Plate, add the rice to the middle of you plate or platter and place the cooked fish over the top. Garnish with the pineapple salsa over the top and add a bit of fresh cilantro.