Fight Winter Colds with Delicious Grilled Halibut with Pineapple

In December, we’re celebrating Pineapple, our Harvest of the Month. Pineapple is rich in antioxidants, such as Vitamin C, which helps protect from sicknesses like the cold & flu. Stay healthy–and enjoy a delicious meal!–with this recipe for grilled halibut with pineapple. Click here to print the recipe.


  • 2 spray(s) cooking spray
  • 1 tbsp. lime zest
  • 2 tbsp. fresh lime juice
  • 2 tbsp. unpacked light brown sugar
  • 1 ½ tbsp. fresh ginger root, grated
  • 1 tsp. table salt
  • ¼ tsp. cayenne pepper
  • 1¼ pound uncooked halibut fillet(s)
  • ½ medium pineapple (cut lengthwise into eight ½ inch-thick spears)

Directions: Coat grill with cooking spray; preheat. Place lime zest, lime juice, 1 tablespoon each of brown sugar and ginger, salt and cayenne pepper in a medium-size rectangular glass dish; tightly cover and swirl to combine marinade. Add fish; cover, swirl again to coat fish. Marinate in refrigerator for 30 minutes, turning once. Meanwhile, put pineapple in a second glass dish. Sprinkle with remaining tablespoon of brown sugar and remaining ½ tablespoon of ginger; cover and let sit for 5 minutes. Remove pineapple and set aside; add resulting juices to dish with fish. Grill pineapple until heated through, turning once, about 8 minutes. At the same time, cook fish, brushing with marinade several times, until cooked through, 3 to 4 minutes per side; place on platter with pineapple. Yields 1 piece of fish plus 2 pineapple spears per serving.Notes: Serve with steamed, seasoned green beans or other vegetables of your choice.

Serves 4