Salmon:

• 2-pound salmon filet
• salt and pepper, to taste

Marinade:

• 1/3 cup brown sugar
• 1/3 cup teriyaki sauce
• 1/3 cup soy sauce
• 1/4 cup water
• 1/4 cup oil
• 2 cloves garlic, minced
• lemon juice, to taste

Pineapple:

• 1 ripe pineapple, peeled, cored, and cut into spears or slices ¾” thick
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 1/2 to 1 teaspoon cinnamon (plus small amount for dusting)

Mix marinade ingredients and pour into a 1 gallon plastic bag with zip lock seal. Season salmon filet with salt and pepper. Add seasoned salmon to plastic bag, seal, and refrigerate for at least two hours (overnight is best). Grill salmon until it flakes—time depends on thickness of filet. Can put salmon directly on grill (wiped or sprayed with oil) or use a grill pan. For pineapple, spray grill with oil or use a grill pan. Lay pineapple on pan in single layer. Dust with cinnamon. Mix the brown sugar, melted butter, and cinnamon to make a glaze. If the glaze is thick, microwave it for a few seconds until pourable. Pour over pineapple. Grill in single layer for 2-3 minutes per side or until golden and just tender. Great with a tossed green salad, asparagus, and crusty bread.