Preheat grill to high, or around 350-380F.
Rinse asparagus, trimming and discarding ends.
Trim pineapple of peel, top and bottom, then slice into rounds about 1/2" wide.
In a large bowl, quickly render butter on the grill or in the microwave, then whisk in 1/2 tin each South Pacific Pineapple BBQ Rub and Chef's Kiss Spicy BBQ Mix.
Place ceramic grill pan on bbq, and give it a quick spray with oil.
Dunk pineapple in butter spice mix, then arrange in an even layer on grill pan. Roast for 5 minutes, then flip.
Dunk sea bass and asparagus in butter, then arrange on top of the roasting pineapple.
Roast uncovered for about 6 minutes, then flip, drizzling remaining butter spice mix over, and BBQ for a further 6-7 minutes, or until the internal temperature of the fish is about 145F and visibly flaky.
Transfer without disturbing to two plates, giving each a light final dusting of each seasoning.
Serve, squeeze over lemon, and devour.