Preheat oven to 400 degrees. Chop peppers, set aside.

In medium pan, combine 3 cups water, farro, salt; boil; reduce heat to a simmer; cook for 30 minutes; allow water to become absorbed and farro to become tender. Remove from stove, stir in peppers, and chives, set aside, covered; veggies will slightly soften from the steam of the cooked farro (if you would like a softer pepper, just sauté before adding to farro).

Place fish in a baking dish, zest lime over the fish and season with salt and pepper, as desired; bake for 15-20 minutes, until fish becomes flakey. While baking, whisk together vinegar, oil, Dijon and pepper; pour over farro, mix well.

Serve fish with farro with pineapple on the side.