Honey Pineapple Wahoo

Why is wahoo so highly regarded in the world of fine cuisine? For starters, it’s closely related to king mackerel. They’re also quite the prize in the fishing world. These ‘hoos are fast and tough to catch, so be prepared to use some elbow grease and put up a fight.

Wahoos also make a great prize at the end of your reel because they’re so fascinating to look at. They have tiny, delicate scales, an iridescent blue body and vertical silver stripes. Their mouths are pretty large, so you’d better watch out for those razor-sharp chompers.

Whether you catch them yourself or buy them fresh from your favorite market, you can make an excellent meal out of this fish. Wahoo is firm and smooth, which makes it a delicious pairing with sweet and tropical foods. It is also known as “ono,” which means “good to eat” in Hawaiian. If we’re just looking at names, that’s all the re-assurance I needed.

If you’re looking for some spectacular wahoo recipes, we’ve got you covered. This honey glaze with pineapple salsa is sure to get your mouth watering. Paired with your favorite, chilled white wine, you might make a meal that you’ll never forget.

The Recipe

This recipe is designed to give you a unique flavor combo that’s just as good as any restaurant-style wahoo. The bright taste of pineapple and ginger will bring you right back to your favorite tropical beach vacation. We recommend searing or grilling your wahoo to get that perfectly crisp outer edge and delicate middle. The sweet marinade will help caramelize the outside of the fish and create the perfect consistency.

Serves 4


  • For the marinade:

  • 1 to 1 ½ lbs of fresh wahoo

  • 1/3 cup of soy sauce

  • 1/3 cup of honey

  • 1 tablespoon of ginger, sliced

  • 2 to 3 garlic cloves, minced

  • 1 tablespoon of olive oil

  • For the salsa:

  • ½ pineapple, cut into small cubes

  • 1 jalapeño

  • 1 red chili pepper, mild

  • ¼ cup of red onion, diced

  • 1 teaspoon of ginger root, grated or minced

  • ½ cup of cilantro, packed

  • 1 small lime

  • Salt and pepper to taste


  1. Prepare your wahoo by cleaning, scaling, de-boning and removing the entrails. If your wahoo is already cut into fillets, you may still want to rinse the meat and gently massage it to check for bones. You will need about four pieces total.

  2. Combine soy sauce, honey, ginger, garlic and olive oil and mix the ingredients in a blender.

  3. Place the fish into a glass dish or large Ziploc bag. Pour the marinade over the fish and allow it to sit for at least 20 minutes, but no longer than 24 hours.

  4. While the fish is marinating, heat up your grill and lightly oil the grate.

  5. Next, prepare your salsa by combining your fresh ingredients. Be sure to use both the zest and juice of the lime, and to seed the jalapeño, so that the dish is not overly spicy. For less spice, leave out the jalapeño. If you want to further decrease the spice level but maintain the color of the dish, substitute the chili pepper for ¼ cup of red bell pepper, diced.

  6. When your grill has reached medium heat, remove your fillets from the dish or bag and gently place them on the grate. Do not move the fish more than necessary.

  7. Allow the fish to cook for 2 to 3 minutes on each side, or slightly longer on the first side if you want it medium-well instead of rare. To see if it is done, try and flake the meat with a fork.

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This honey and pineapple wahoo recipe may be modified to your liking. For instance, you may want to cook your fish in a skillet to preserve more of the marinade. If you cook the meat on a grill, you will have to throw out the remaining marinade. Uncooked marinade may develop harmful bacteria from soaking the fish.

In addition, you can place a skillet in the oven if you have finished searing your fish but want to cook the middle a little longer.

When cooking wahoo in a skillet, wait before pouring in the rest of the marinade. This will give the fish a chance to form a crispy exterior. Once you pour in the marinade, let it simmer for 30 seconds, or until it thickens. Then, remove the fish from the skillet and place on a bed of salsa. Spoon the remaining marinade over the top of the fish. If you want a smoother marinade, strain it before spooning it onto the wahoo.

If these preparation ideas aren’t striking your fancy, you may also try poaching, baking or broiling your wahoo. You may use all the same ingredients and prepare your marinade and salsa in the same way, because they work with these cooking methods as well.

Remember that baking requires a longer amount of cooking time. Regardless of the method you choose, make sure your fish reaches an internal temperature of 145 degrees.

This wahoo recipe works well with steamed rice and fresh, sautéed vegetables. You may also pair it with tossed salad, roasted garlic mushrooms, asparagus or a potato salad.

You may even want to try a few wahoo fish taco recipes if you are in the mood for a fun and festive meal. In fact, the honey and pineapple grilled wahoo works spectacularly well in taco form.

If you cooked your wahoo in fillets, simply slice the fillets into smaller pieces that can be added to tacos. For delicious fillings, we recommend pickled onions, diced tomatoes, cilantro and sour cream dip, warmed black beans and garlic-flavored rice.

For another taco recipe, you may also try seasoning the wahoo with red wine vinegar, olive oil, chili powder, dried oregano, cumin, jalapeño and cilantro. The chili powder and jalapeño will give the fish a nice kick, while the cilantro and vinegar will add a sharp finish. We also recommend adding wedge of lime and fresh sprigs of cilantro for a tasty garnish.