Prepare the salsa: In a medium bowl, combine pineapple, mango, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste. Chill until ready to serve.
Prepare the fish: Preheat an outdoor grill for medium-high heat.
Brush both sides of tilapia filet with Mazola Corn Oil to prevent sticking and enhance flavor. Season with salt, pepper, and paprika to taste.
Grill the fillets 3 to 4 minutes per side, depending on the thickness of the fillets, until the fish is no longer translucent in the center, and flakes easily with a fork. Serve the tilapia topped with pineapple mango salsa.