Instructions: Drain pineapple, reserving pineapple and 1 tablespoon juice separately.

Combine pineapple, reserved 1 tablespoon juice, 3 tablespoons Amaretto, red pepper and chives; stir well, and set aside. Sprinkle fish fillets evenly with salt and pepper. Combine honey and remaining 2 tablespoons Amaretto; brush each fish fillet on both sides with 1 tablespoon mixture.

Grill over medium-hot coals (350 to 400 degrees) for 4 minutes; turn and cook an additional 3 minutes or until fish flakes easily when tested with a fork. Brush tops of fillets with remaining honey mixture; sprinkle with almonds. Serve with pineapple salsa.

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