In a blender or food processor, add the fresh pineapple chunks, soy sauce, honey, olive oil, grated ginger, minced garlic, rice vinegar, and black pepper. Blend until smooth.

Set your grill or grill pan to medium-high heat, allowing it to warm for about 10 minutes. Lightly oil the grates.

Arrange the salmon fillets skin-side up in a shallow dish and pour half of the glaze over them. Marinate for 15 to 20 minutes.

Remove the fillets from the glaze, setting the remaining sauce aside. The salmon should be fragrant from the marinade.

Place the salmon fillets skin-side down on the hot grill. Grill for about 4 to 5 minutes without moving them.

Flip the salmon fillets carefully using a spatula. Brush the top with the reserved glaze and grill for another 4 to 5 minutes.

Transfer the cooked salmon to a serving platter. Drizzle remaining glaze and garnish with sesame seeds and chopped green onion.

Serve warm alongside your favorite sides, like rice or salad.