1. Make the Pineapple Salsa

1. In a medium bowl, combine pineapple, red bell pepper, red onion, jalapeño, cilantro, and lime juice.

2. Season lightly with salt.

3. Toss well and refrigerate while preparing the fish (to let the flavors meld).

2. Prepare the Sweet Chili Glaze

1. In a small saucepan, combine sweet chili sauce, soy sauce, lime juice, ginger, garlic, and sriracha (if using).

2. Bring to a gentle simmer over medium heat for about 3–5 minutes, stirring occasionally, until slightly thickened.

3. Remove from heat and set aside.

3. Cook the Mahi Mahi

Option A – Pan-Seared (Quick & Crisp):

1. Pat fish dry and season both sides with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add mahi mahi fillets and sear for 3–4 minutes per side, until golden and cooked through (internal temp: 145°F / 63°C).

4. Brush generously with the sweet chili glaze during the last minute of cooking.

Option B – Grilled (Smoky & Summery):

1. Preheat grill to medium-high. Oil grates lightly.

2. Grill fish 3–4 minutes per side, brushing with glaze near the end.

Option C – Oven-Baked (Easy & Hands-Off):

1. Preheat oven to 400°F (200°C).

2. Place fillets on a parchment-lined baking sheet and brush with glaze.

3. Bake for 12–15 minutes, brushing with more glaze halfway through.

4. Serve

1. Plate the mahi mahi and spoon pineapple salsa generously over each fillet.

2. Drizzle with extra glaze if desired.

3. Garnish with fresh cilantro or lime wedges.