2 tablespoons each brown sugar, honey, Dijon mustard
1 tablespoon soy sauce
1 (1/2-inch long) piece ginger root, grated
1 pineapple, peeled, cored, cut into slices
Prepare a grill for medium heat. Season salmon with the salt and pepper
to taste; set aside.
Mix together orange juice, brown sugar, honey, Dijon mustard, soy sauce
and ginger in a small bowl; set aside.
Place pineapple on the grill; cook, turning occasionally, until softened
and beginning to turn brown, about 2 minutes per side.
Meanwhile, place fillets on the grill; cook, basting with sauce after 3 minutes, until just beginning
to turn golden around the edges on one side, about 5 minutes. Turn; baste with
sauce. Grill until cooked through, about 5 minutes.