1/2 cup pineapple juice
1/4 cup reduced sodium soy sauce
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1/2 cup honey
1/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
6 6 oz. salmon filets
2 cups brown rice
1 439g DOLE® Pineapple chunks in juice
1/2 red onion
1/2 cup fresh coriander
1 tablespoon lime juice
Combine pineapple juice, soy sauce, vinegar, oil, honey, pepper, paprika and garlic powder in small saucepan. Heat to boiling over medium-high heat, whisking occasionally. Reduce heat; simmer until slightly thickened. Remove from heat and reserve 1/3 cup glaze to serve as a sauce with the grilled fish.
Cube all salsa ingredients and roughly chop coriander, add to a bowl with lime juice and gently mix until well combined.
Heat grill to medium heat and oil it with cooking spray. Place salmon on the grill and brush with glaze. Grill salmon until opaque and flaky, about 4 minutes on each side. Serve reserved glaze with salmon.