Jerked Grilled Red Sea Bream with Pineapple Salsa

1 lime, halved, plus 1 lime, sliced into 8 pieces

4 whole (1 1/2 to 2 pounds) Red Sea bream, cleaned, scaled, and scored

6 tablespoon dry jerk rub, recipe follows

8 sprigs fresh thyme sprigs

4 tablespoons olive oil

Kosher salt

Freshly ground black pepper

Pineapple Salsa, recipe follows

Dry Jerk Rub:

2 tablespoons ground allspice

2 tablespoons ground black pepper

2 tablespoons kosher salt

2 tablespoons brown sugar

1 1/2 tablespoons ground ginger

1 1/2 tablespoons garlic granules

1 tablespoon onion granules

1 tablespoon dry thyme

1 1/2 teaspoons ground nutmeg

1 teaspoon ground cloves

Pineapple Salsa:

1 ripe pineapple, peeled, cored, and diced small, (about 4 cups)

1 cup diced red pepper

1/2 cup diced onion

1/4 cup chopped cilantro

2 tablespoons chopped fresh ginger

2 teaspoons Cheryl's Hot Sauce, recipe follows

1 cup olive oil

Kosher salt

Freshly ground black pepper

Cheryl's Hot Sauce:

10 whole scotch bonnets, rinsed and stems removed (wear rubber gloves)

1 to 1 1/2 cups white vinegar

10 whole pimento seeds