Make the marinade: In a bowl, whisk teriyaki sauce, soy sauce, honey, garlic, ginger, lime juice, and sesame oil. Reserve 1/4 cup for brushing and serving.

Marinate the salmon: Pat fillets dry, season lightly with salt and pepper, and place in a shallow dish. Pour marinade over, turning to coat. Marinate 15–30 minutes in the fridge. Don’t marinate longer or the acids can make the fish mushy.

Prep the grill: Heat to medium-high (about 400–450°F). Clean and oil the grates well to prevent sticking.

Grill the pineapple: Lightly oil pineapple and place on the grill. Cook 2–3 minutes per side until charred and tender. Move to a cooler zone to keep warm.

Grill the salmon, skin-side down: Shake off excess marinade and place salmon skin-side down. Close the lid and cook 4–6 minutes, depending on thickness.

Brush and finish: Brush the top with reserved sauce. Carefully flip and cook 1–3 more minutes until the fish just flakes and the center is still slightly translucent. Target an internal temperature of 125–130°F for moist, medium doneness.

Rest and serve: Transfer to a plate and rest 3 minutes. Top with grilled pineapple, sliced green onions, sesame seeds, and a squeeze of lime.