Caribbean Sauce:
Caribbean Sauce: 1-cup Chili Sauce, 8 Green Onions (thinly sliced), 2 to 4 Jalapeno Peppers (seeded & chopped). 3 cloves garlic (minced), 2-tbl Cooking Oil, 1/4-cup Lobster or Fish Broth or Water, 1-tsp. Salt, 1-tsp. Ground Ginger, 1-tsp. Ground Allspice.

Grilling
8-oz. Tilapia, 1/2 Pineapple (cut 4-one inch rings)

Tropical Fruit Salsa
Olive Oil, Salt & Pepper, 1 Honeydew Melon (skinned), 4-lrg Strawberries, 1 Mango (skinned, cored and diced), 1/2-cup Red Bell Pepper (diced), Juice of two Limes, 1/2 a bunch of Cilantro, 1-oz. Midori Liquor

Caribbean Sauce: In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, broth or water, salt, ginger, and allspice. Pour desired amount of sauce into small bowl. Brush on tilapia frequently during grilling. (Store unused portion of sauce in refrigerator up to 3 weeks).

Grill 1/2 pineapple cut into 4-one inch rings, skin and core in tact. Brush with olive oil, season with salt and pepper to taste. Grill until nice grill marks on both side of rings.

Mix all the ingredients of the Tropical Fruit Salsa together and chill.

Season the Tilapia with traditional jerk spices and grill for 6 to 8 minutes. Note: This is a thin fillet of fish that cooks quickly. Be careful not to over cook. Place grilled tilapia over grilled pineapple on plate and lace with tropical fruit salsa. Garnish with Jasmine Rice and snap peas