1. Cut pineapple into ¾ to 1” cubes; Add 2 cups cubed pineapple to a medium sized non-metallic bowl. Top with 1 cup of Grillo's brine and leave in the refrigerator for at least 4 hrs, preferably overnight. Add more brine if needed to cover.

2. Pour off brine from the bowl. To the bowl with the pineapple, add 4 slices of chopped garlic from Grillo's brine, fresno chili slices, chopped pickles, the juice of 1 lime, all but 1 tbsp of olive oil. Stir and season with salt and pepper to taste.

3. Heat your grill to med-high heat. Cut the filets into 2-3 equal sized pieces. Once hot, gently brush fish filets with remaining 1 tbsp of olive oil and sprinkle with salt and pepper. Cook skin-side down for 1-2 minutes until the flesh is nearly opaque and the skin (if using filets with skin) are slightly charred. Very gently, flip the fish over and cook for 30 seconds to 1 min, until cooked through. Set aside.

4. To the hot grill, add your tortillas and cook until slightly charred on both sides.

5. To assemble the tacos, divide fish evenly among the tortillas, top with a spoonful of pickled pineapple salsa and fresh cilantro leaves. Serve with lime wedges and hot sauce.