Place drained tomatoes plus reserved liquid, pineapple and jerk seasoning in small saucepan. Simmer over medium heat 10 minutes, stirring occasionally.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Combine coconut and bread crumbs in shallow dish. Place Egg Beaters in another shallow dish. Sprinkle fish with salt and pepper.
Dip each fillet in Egg Beaters and then press in crumb mixture. Place in skillet and cook 2 to 3 minutes on each side or until golden brown and fish flakes easily with fork (145°F). Remove from skillet; place on paper towel-lined plate. Serve with tomato mixture.