Grate zest from lemon. Set aside. Peel lemon and remove seeds. Set aside.
In food processor fitted with steel blade, add pineapple, lemon zest , lemon, chili pepper, green bell peppers, scallions, ginger, and hot sauce until chutney has confetti-like appearance. Add salt to taste.
Grill fish until tender and internal temperature reaches 145°F. Serve topped with chutney.