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Coconut Encrusted Pineapple and Fish Kebabs with Mango Salsa
5 from 18 votes

Coconut Encrusted Pineapple and Fish Kebabs with Mango Salsa

These kebabs feature chunks of fish and pineapple marinated in coconut milk and spices, then coated in desiccated coconut before grilling. Served with a fresh lime mango salsa, the combination highlights tropical flavors and contrasting textures with the tender fish, caramelized coconut crust, and juicy fruit salsa.

Cook Time
10 mins
Servings: 4
Course: Salad, Lunch, Dinner, Brunch, Others

Ingredients

For the coconut, pineapple and fish kebabs:
  • 8 wooden skewers
  • 400 g fish skinless, 14oz chunks
  • 150 g pineapple 5.3oz chunks
  • 150 ml coconut milk 0.6 cup
  • 1/2 tsp ground ginger
  • 1/4 tsp chili flakes
  • 1 garlic clove, minced
  • 1/2 tsp lime juice
  • salt
  • 4 tbsp desiccated coconut
  • 2 tsp vegetable oil
For the lime mango salsa:
  • 2 Mango peeled and cut into chunks
  • 3 tbsp onion red, finely chopped
  • 1 tbsp mild chili finely chopped
  • 2-3 tbsp lime juice
  • salt

Instructions

    Cup of Yum
  1. Soak the skewers for about 30 mins before use.
  2. Heat up the barbeque or grill.
  3. Combine the fish, pineapple, coconut milk, ginger powder, chilli flakes, minced garlic, lime juice and salt and let the kebab mix marinate for 10 mins.
  4. Thread the fish and pineapple chunks alternatively on to the skewers.
  5. Decant the desiccated coconut onto a plate and then roll each kebab so that the coconut sticks to the fish and pineapple chunks.
  6. Drizzle the vegetable oil on the kebabs and grill them for about 3 mins on each side or until the fish is cooked through.
  7. Whilst the kebabs are cooking, prepare the mango salsa by mixing all the ingredients together and add more lime juice if you desire.
  8. Serve the kebabs with a side of mango salsa and lime wedges.