Prepare rice, according to package directions.
Add diced pineapple spears, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1/4cup diced jalapeƱo, 1/2 teaspoon salt, 1/2 cup coconut water (from pineapple spears), and 1/3-1/2 cup lime juice to medium mixing bowl. Mix together. Test for spiciness, salt, and lime. Stir occasionally.
Heat a large non-stick skillet over medium-high heat. While heating, pat fish dry with towel. Sprinkle salt on both sides.
Once pan is hot, add 1 Tablespoon neutral oil. When oil starts to shimmer, add fish. Cook 2-3 minutes on each side. Until it reaches 145 degrees in the thickest part. Drizzle some juice from the pineapple topping over cooking fish, if desired.
Taste pineapple topping one more time, adjust seasonings if necessary.
Serve with rice, green beans, and pineapple topping. Drizzle topping juice over rice and fish again, if desired.