Use very firm, cold fish to ensure the structure holds up during the high-heat roasting process. Do not skip the resting period, as this allows the juices to redistribute throughout the fillets. Balance the acidity of your marinade with a pinch of brown sugar if you prefer a sweeter profile. Keep a close eye on the pineapple under the broiler to prevent excessive charring during cooking. Ensure you dry the fish surface before marinating to help the glaze adhere properly to the protein surface.