Stir the brown sugar, soy sauce, ginger and lime juice together in a small bowl.
Salt and pepper the tilapia fillets.
Heat a skillet over medium heat. Add a few tablespoons of olive oil and the crushed garlic.
Place the tilapia in the skillet (work in batches, if necessary).
Cook a few minutes, then flip. Cook another couple of minutes.
Pour the sauce over the fish in the skillet.
Cook for 2-3 more minutes, until the sauce is reduced a bit and the fish flakes easily with a fork.
Serve fish on bed of Coconut Rice, topped with Pineapple Salsa.