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Grilled Tilapia with Pineapple Salsa


1 c. Pineapples, diced
1 c. Mangos, diced
1 c. Granny Smith Apples, diced
1 Jalapeno, diced
2 tsp. Cilantro, chopped
1 tsp. Lemon Zest
2 tsp. Ginger
1tsp. Kosher Salt
1/2 tsp. Black Pepper

10-12 Skinless Tilapia fillets
Cookshack Chicken Rub


Mix together salsa ingredients and refrigerate. Sprinkle Cookshack Chicken Rub on both sides of the tilapia. Grill on the indirect side of the PG1000 at 400° for 20 minutes. Remove from grill and serve. If serving on a sweet potato, smoke the sweet potato on the top rack of the PG1000 for an hour and a half. Remove skin from sweet potato and add 1/4 c. heavy cream, 1/4 c. Brown Sugar and 2 Tbs. Cinnamon. Mash together and serve.

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