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1
In a medium sized bowl mix together the pineapple juice, Sriracha, soy sauce, garlic, ginger, and brown sugar.
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2
Mix well until the brown sugar dissolves.
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3
Taste and adjust the seasoning to taste.
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4
Reserve 1/3 of the sauce mixture to use to baste the salmon as it grills.
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5
Refrigerate that until ready to use.
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6
Place the remaining mixture into a gallon-sized zippered baggie.
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7
Add the salmon fillets to the baggie.
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8
Remove the extra air, seal the baggie closed and gently move the liquid around the baggie to coat the salmon.
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9
Place the baggie in the refrigerator for 2-4 hours.
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10
When youre ready to prepare the salmon, remove it from the baggie and discard the marinade in the bag.
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11
Set the salmon aside.
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12
Place the pineapple rings or pieces on a platter and gently pat a bit of brown sugar over the tops.
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13
Lightly spray or oil your grill grate.
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14
Heat to medium.
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15
When the grill is hot, add the salmon, skin-side down, and cook for 6-8 minutes.
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16
The salmon should be about 60 percent cooked.
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17
Use a brush to baste the salmon with the reserved liquid.
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18
Flip, and cook for an additional 2-4 minutes or until done.
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19
As the salmon is finishing, add the pineapple to the grill, sugar-side up.
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20
Cook for 1-2 minutes, flip and cook for another minute before removing.
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21
Remove the salmon from the grill and let the salmon sit for several minutes before cutting into pieces.
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22
Divide the rice between two bowls.
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23
Do the same with the grilled pineapple, mango, spinach, and the salmon pieces.
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24
To make extra sauce to serve on the side, combine the extra pineapple juice, soy sauce, Sriracha, and brown sugar, to taste.
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25
Mix well.
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26
Serve the bowls immediately with extra sauce on the side.
