Grilled Tilapia with Pineapple Salsa

• 2 cups cubed fresh pineapple
• 2 green onions, chopped
• ¼ cup finely chopped green pepper
• ¼ cup minced fresh cilantro
• 4 tsp plus 2 tbsp lime juice, divided
• ⅛ tsp plus ¼ tsp salt, divided
• Dash cayenne pepper
• 1 tbsp canola oil
• 8 tilapia fillets (4 ounces each)
• ⅛ tsp pepper

Salsa: in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 tsp lime juice, ⅛ tsp salt and cayenne. Refrigerate until serving.

Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt. Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.