Preheat the broiler. Arrange the pineapple on a foil-lined baking sheet. Broil until lightly browned, 12 to 15 minutes. Let pineapple cool, then chop.
Season the fillets with salt and pepper; rub with 1/2 tbsp. EVOO. Arrange the fillets on a baking sheet and drizzle with 1 tsp. lime juice. Broil until opaque and flaky, 8 to 10 minutes.
Toss the pineapple with the black beans, cilantro, onion, jalapeno and remaining 2 tbsp. lime juice and 1 tbsp. EVOO; season. Using a fork, flake the fish and divide among the tortillas. Top with the salsa.