The only real notes here are that 1 large pineapple, quartered, then carefully skinned yields 2 pairs of 6" x 3" "slabs". So about 4 small servings' worth. Buy accordingly.
I cut the fish to fit the "planks" (making 1" thick pieces of fish), and had to grill it about 5 minutes more than I would have otherwise (15 minutes total for 1" of mahi, turning once).
The fish tastes slightly of pineapple, but not overwhelmingly. I made this in the morning to cook for dinner the same night; to prep ahead more in advance, I'd prep all the parts and assemble the fish-and-pineapple planks while the grill heated up.
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