Heat grill to about 450°F.
Lay out a sheet of foil and curl the ends to prevent spilling.
Add the Tilapia to the foil and top with pieces of butter, salt, pepper, lime juice, wine, and cilantro.
Grill until the fish is an opaque white and flakes easily.
Heat oil in sauce pan.
Dice the onion and sauté until soft and translucent.
Add the red pepper, tumeric, ginger, lemon and lime juices and stir until fragrant.
Add the pineapple chunks with the coconut and stir to incorporate.
Add the rest of the sauce ingredients and simmer mover low heat, stirring often.
Remove the Tilapia from the grill and plate.
Top the fish with the sauce and serve with any sides you have prepared.
