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Coconut Fish Kebab Recipe | Recipes From A Pantry

Coconut Encrusted Pineapple and Fish Kebabs with Mango Salsa

Cook Time 10 minutes
Servings 4


For the coconut, pineapple and fish kebabs:

  • 8 wooden skewers
  • 400 g (14oz) skinless fish chunks
  • 150 g (5.3oz) pineapple chunks
  • 150 ml (0.6 cup) coconut milk
  • 1/2 tsp ginger powder
  • 1/4 tsp chilli 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 mangos peeled and cut into chunks
  • 3 tbsp finely chopped red onion
  • 1 tbsp finely chopped mild chilli
  • 2-3 tbsp lime juice
  • Salt


  • Soak the skewers for about 30 mins before use.
  • Heat up the barbeque or grill.
  • 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.
  • Thread the fish and pineapple chunks alternatively on to the skewers.
  • Decant the desiccated coconut onto a plate and then roll each kebab so that the coconut sticks to the fish and pineapple chunks.
  • Drizzle the vegetable oil on the kebabs and grill them for about 3 mins on each side or until the fish is cooked through.
  • Whilst the kebabs are cooking, prepare the mango salsa by mixing all the ingredients together and add more lime juice if you desire.
  • Serve the kebabs with a side of mango salsa and lime wedges.