Prepare the Teriyaki Sauce : In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer. Optional: Add cornstarch slurry to thicken the sauce, stirring until smooth. Remove from heat.

Cook the Coconut Rice : Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, until rice is tender and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Cook the Salmon : Preheat oven to 400°F (200°C) or heat a nonstick skillet over medium heat. Pat salmon dry and place on a baking sheet or skillet. Brush generously with teriyaki sauce. Bake or sear salmon for 12–15 minutes, or until cooked through and flaky. Brush with additional teriyaki sauce halfway through cooking.

Sauté the Pineapple : Heat coconut oil in a small skillet over medium heat. Add pineapple chunks and sauté for 3–4 minutes until lightly caramelized.

Assemble the Dish : Serve a portion of coconut rice on each plate. Place a salmon fillet on top of the rice. Add sautéed pineapple alongside. Drizzle with extra teriyaki sauce. Garnish with chopped green onions and toasted sesame seeds.