Arrange the pineapple slices in a single, even layer on a greased or foil lined baking sheet. Keep the slices close together so they form a juicy “bed” for the fish.

Set the salmon fillet (or trout) directly on top of the pineapple. If the fillet is thick, you can portion it into serving-size pieces for more even cooking.

In a small bowl, stir together the sweet chili sauce, garlic, ginger, lime juice, and fish sauce until the mixture is smooth and well blended.

Brush the sauce generously over the top and sides of the fish, letting a little drip down onto the pineapple for extra flavor.

Bake in a preheated 400F/200C oven until just cooked, about 10-15 minutes. The fish should turn opaque and flake easily with a fork, but still look moist in the center.

Finish by sprinkling the peanuts and cilantro over the top, then serve right away while the glaze is glossy and the pineapple is warm.

Option: Garnish with thinly sliced green onions.

Option: Replace the chopped peanuts with toasted sesame seeds.