Prepare Pineapple Mustard Glaze: In a medium saucepan, combine pineapple juice, vinegar, gingerroot, and honey; bring to a boil then reduce heat to medium and cook for 5 minutes or until reduced by half.
Remove mixture from the heat; whisk in mustard, lime juice, salt, and pepper.
Preheat grill to MEDIUM-HIGH. Brush swordfish steaks on both sides with the olive oil; grill for 5 minutes then brush the tops with some of the glazes.
Turn and brush tops again with glaze. Continue to grill steaks for 10 minutes then brush once more with glaze.
Remove from grill. Serve glazed swordfish steaks garnished with lime wedges