Photo of Grilled halibut with pineapple by WW

Grilled halibut with pineapple

Total Time
23 min
15 min
8 min
Light and fresh, grilled halibut makes a quick, easy and tasty weeknight dinner. The trio of ginger, sugar and cayenne gives the marinade for this dish amazing sweet-heat. Try it brushed onto chicken and pineapple kebabs, too. We leave the skin of the halibut on while grilling because it becomes crispy. However, if you prefer to eat halibut without the skin, you can use a knife to remove the skin. Serve with steamed, seasoned green beans or other vegetables of your choice. You can also serve the halibut with extra lemon halves.


Cooking spray

2 spray(s)

Lime zest

1 Tbsp

Fresh lime juice

2 Tbsp

Unpacked light brown sugar

2 Tbsp, divided

Ginger root

1½ Tbsp, fresh, grated, divided

Table salt

1 tsp

Cayenne pepper

¼ tsp

Uncooked halibut fillet(s)

1¼ pound(s), four 6 oz pieces


½ medium, cut lengthwise into eight 1/2-inch-thick spears


  1. Coat grill with cooking spray. Preheat grill.
  2. Place zest, lime juice, 1 tablespoon of brown sugar, 1 tablespoon of ginger, salt and cayenne pepper in a medium-size rectangular glass dish; tightly cover dish and swirl to combine marinade. Add fish to container; cover, swirl again to coat fish and marinate in refrigerator for 30 minutes, turning once.
  3. Meanwhile, put pineapple in a second glass dish and sprinkle with remaining tablespoon of brown sugar and remaining 1/2 tablespoon of ginger; cover and let sit for 5 minutes. Remove pineapple from dish and set aside; add resulting juices to dish with fish.
  4. Grill pineapple until heated through, turning once, about 8 minutes.
  5. At the same time, cook fish, brushing with marinade several times, until cooked through, about 3 to 4 minutes per side; place on serving platter with pineapple. Yields 1 piece of fish plus 2 pineapple spears per per serving.