Habanero spiced pineapple avocado salad & blackened fish filet

This grilled pineapple avocado salad atop blackened fish was born out of a desire to explore. I was looking to expand my avocado repertoire. As you may know, I am usually a sucker for keeping things simple with this fruit. When it comes to avocados, a pinch of salt and occasionally some lime juice and freshly ground pepper usually do the trick for me. I enjoy a simple pen rale ak zaboka  as well.

Yet, after this year’s harvest, I was feeling adventurous.

We had so many of this fruit in our lakou lakay. I was ready for more avocado recipes.  See, unlike years past, our avocado trees were fruitful. They even yielded fruits at reachable height for a change.  If you read my previous article, you know all about my frustration with one particular tree that repeatedly chose to bear fruits on its top branches.  When I published that first article, that tree was our one and only fruitful avocado tree. But this year, we were spoiled. We discovered two additional trees that all bore fruits.

As if the fruits of our yard were not enough, we kept receiving avocado gifts from practically everyone we know. They were all tastier than the other. We had so many avocados we were almost running out of ideas. We simply couldn’t eat them all at once. We couldn’t let them spoil either. I, thus, had to come up with creations that would allow us to take full advantage of those harvests.

Avocados were not the only fruit on my mind at the time, however.

While avocados were in abundance, the pineapple season was quickly coming to an end. It only seemed fair to try and combine the best of two seasons into one dish. I had never mixed the two before. But I had nothing to lose. Though I had no idea what to expect, I had to give it a shot. Little did I know, with some added cucumbers, those fruits would complement each other perfectly.

This grilled pineapple avocado salad is packed with wonderful flavors that will awaken your senses. | tchakayiti.com

The best part about that salad? It didn’t require much effort.

Once I had chopped all my ingredients, I was set. All I needed was to combine them, season them and let them mingle for a while. I chose to pair them with some blackened grilled fish, because, why not? Summer is still in full bloom, isn’t it?

From the very first bite, I was delighted. It was as if that salad and fish had awoken my senses. Bite after bite, cucumber, avocado, pineapple, habanero and ginger exploded in waves of heat, cold and spiciness. I discovered a world of wonderful flavors I hoped would never end.

Simply put, perched atop a blackened grilled fish, that grilled pineapple avocado salad was the most exciting salad I’ve ever prepared. It was the perfect crossroads between two fruit seasons. The flavor combinations definitely brought out the best of summer. I’m ready to bet your taste buds will approve. The recipe is below 🙂

The recipe below contains affiliate links. This means that I will earn a commission if you click through and make a purchase.

This grilled pineapple avocado salad is packed with wonderful flavors that will awaken your senses. | tchakayiti.com

Blackened fish filet & habanero spiced pineapple avocado salad

This salad is as delicious on its own as it is atop fish. I recommend you try both versions. Also feel free to adjust the seasoning to your taste.
Prep Time 45 minutes
Cook Time 20 minutes



For the salad

  • 1 medium size avocado
  • 3-4 Pineapple slices
  • ½ Cucumber
  • 1 to mato
  • ½ piment bouc or to taste
  • 1-2 Lime juice
  • ¼ tsp freshly grated ginger
  • Salt & pepper to taste
  • Fresh peppermint leaves ti bonm
  • Olive oil

For the fish

  • 1 fish filet
  • 1/8 tsp paprika
  • 1/8 tsp chili
  • 1/8 tsp cayenne
  • Salt & Pepper to taste
  • 1 lime juice


For the salad

  • Wash all the vegetables
  • Peel the cucumber, chop it and transfer to a bowl
  • Season with salt and pepper and the lime juice
  • Dice the tomatoes and add to cucumber
  • Chop the piment bouc, peppermint and add to the tomato, cucumber mixture along with the grated ginger
  • In a cast iron pan, grill and caramelize the pineapple slices and then cut them into chunks
  • Cut the avocado into small chunks
  • Combine avocado and caramelized pineapple with the remaining ingredients
  • Drizzle with olive oil
  • Refrigerate for about 30mns to 45 mns
  • Enjoy as is or atop the fish filet below

For the fish

  • Combine all the dry ingredients
  • Coat the fish filet on both sides with the combined seasonings
  • Drizzle with olive oil
  • Let marinate for an hour or so
  • Heat up a cast iron grill
  • Grill the fish on both sides
  • Half-way through the cooking process drizzle some lime juice
  • Garnish your fish with the avocado salad
  • Enjoy
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