In medium bowl, mix salsa ingredients. Cover and refrigerate until serving time or up to 4 days.
Heat gas or charcoal grill. In shallow dish, mix pineapple juice, lime peel, lime juice, rum, the oil and paprika. Place swordfish in dish; let stand at room temperature 10 minutes to marinate.
Place fish on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork. Serve fish with salsa.