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Is it really August 14th?

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

Because it’s so cold here if feels more like October 14th.

I almost made soup today.


I stopped myself because I am determined to not jump ahead in seasons. It is still summer and most everywhere else it is HOT. But it really feels like fall here.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

But then sometimes the sun pops out of the clouds and all the sudden it is summer again.

It’s so weird and such typical summer time mountain weather.

Cold and rainy one minute and the next it’s sunny and warmish (think 60 some degrees F, which is an improvement from 40 degrees.)Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

Is it weird that I am kind of ready for fall?

I mean I have barely even had summer, but pumpkin spice, crisp apples and Yankee candles (THE BEST) sound pretty cozy and awesome right now.

Oh and Sunday night football, but not because I watch football or really even know anything about football for that matter. I just like to make game day food and bake pumpkin treats.

Because we obviously have to have a sweet treat lying around this house.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

My cousin Maggie is already looking for tailgating appetizers and treats.

She’s back in Cleveland and has to deal with my brother Creighton……..

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

The ultimate Browns fan.

He is a die-hard and the kid loves football more than anything. Unfortunately for her, they run in the same circles and since he has no one around (ahh… meaning me) to make him food, Maggie’s his girl.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

So I have fall on the brain.

Football, candles, beer bread and comfort food.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

The total opposite of this deliciously tropical summer meal.

But I’d eat this again in a heartbeat anytime of the year.

It’s good.

So good!

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

Sweet and spicy jerk salmon on a bed of coconut rice with cheddar cheese and black beans that are all sitting atop a crispy tostada. And if you think it is weird to put rice on a tostada, don’t. Really, just don’t think.

Just do it because it’s the best thing ever. I told you, we really do eat rice with everything.

Then don’t forget the salsa. The salsa that I have honestly been eating with a spoon all summer long. It’s my favorite thing ever. So freaking good guys. Just trust me.

This whole meal is so tasty, pretty easy, yet also fun + summery!

Oh and last thing, if your not into salmon, chicken works awesome too. I did for the fish haters. They loved it.

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 Servings
Calories Per Serving: 608 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1/2 pineapple sliced into sticks and grilled
  • 1 peach chopped
  • 1/2 cup grape tomatoes quartered
  • 3 tablespoons toasted coconut
  • 1 jalapeno seeds removed and chopped
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • salt and pepper to taste

To assemble

  • 2 tablespoons olive oil
  • 4 corn tortillas small
  • 1/2 cup cooked black beans rinsed and drained if canned
  • 1 cup [coconut rice |]
  • 1/2 cup cheddar cheese shredded


  • Heat a skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
  • Preheat the grill to medium high heat.
  • In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, molasses, curry powder, cayenne pepper, ginger, garlic and olive oil. Whisk to combine.
  • Add the salmon to a medium size bowl or gallon size ziplock bag and rub with about 1/4 cup of the sauce. Reserve the remaining sauce for later.
  • When the grill is hot, add the salmon, flesh side down (this is also when I grilled the pineapple for the salsa). Grill about 3-4 minutes and then flip, baste with a little of the jerk sauce and grill about another two to three minutes. Remove the salmon from the grill, allow to cool a few minutes and then remove the skin from the salmon and cut into four equal pieces.
  • While the salmon cools make the salsa. Grill or broil the pineapple until charred (again, I did this while grilling the salmon). Allow to cool and chop into chunks. In a medium size bowl toss the grilled pineapple, chopped peach, tomatoes, jalapeño, toasted coconut, cilantro, lime juice and salt. Toss well and taste. Add more salt if needed.
  • Toss the coconut rice with the black beans.
  • Preheat the broiler to high.
  • Divide the rice among the 4 tostadas and top with equal amounts of cheddar cheese. Place under the broiler for 30 seconds or until the cheese is melted, watch closely. Remove from the oven and top each tostada with a piece of salmon and then top with the pineapple peach salsa. Serve.
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Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa |

FYI, if it gets any colder I might be posting soup tomorrow. Just saying.

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  1. This dish looks fabulous! For more healthy and nutrition food recipes videos and “Weight Loss Challenge Tips “please clicks on this link….

  2. Great tasting recipe. But also try Caribbean Jerk Salmon with Mango Salsa So delicious! You need to try this recipe!

  3. These look so amazing the jerk salmon with a nice outer crust, the grilled pineapple, and the salsa with peach and coconut , not to mention the coconut rice amazing what complex flavors. Great creativity on this one.

  4. These were SO good! I made them this week and even the leftovers were tasty! I used quinoa instead of rice because I came home and realized I didn’t have any rice, but it was so good with the quinoa. I’ve been craving fish like crazy with this pregnancy and these hit the spot! Thank you!!!

  5. Hi! I’m just about to make these and unfortunately just now noticed that the chilli powder and cinnamon are listen in the ingredients for the Caribbean jerk but are not in the instructions. Are they just added in with the rest of the sauce? For future reference anyways! Love your recipes! Thanks!

    1. Hi Dianne!
      That should day 2 tablespoons olive oil and it is for making the tostadas. Sorry about that and I fixed the recipe! Hope you love these!

    1. Thank you, Jocelyn! I know you are not much of a fish person, but the salsa is so worth making. You would love it!

  6. We should so hang out. I too am ready for fall and all that comes with it. And I’m not a huge football fan but I love love love game day snacks. Yes, I love summer but Fall, fall is my absolute favorite. Maybe I’ll go light my pumpkin spice candle. 🙂

    1. Trust, i have been dying to light my candles. Like dying! But I am waiting till Mid September, I have too! LOl!

      Yes, we need to hang!!

      Thanks so much, Des!

  7. Tieghan,
    Am I the only one who actually makes your recipes? Well, I’m at it again and your recipe for the jerk sauce doesn’t call for garlic but in the instructions you say to add it. It also calls for olive oil but doesn’t say to add it. I’m guessing I just add it? LOVE your recipes and can’t wait to eat these tonight!

    1. I am so sorry, Jenae!! Yes, you were right to just add them! Thanks so much for letting me know, I have fixed the recipe. Hope you are enjoying these right now!