3 T. molasses
3 T. chicken broth
1 T. soy sauce
1 T. dark sesame oil
2 garlic cloves, grated
1 T. fresh ginger, grated
4x 8oz. skin-on salmon fillets
4x 3/4-inch thick pineapple rings

Combine all ingredients except salmon and pineapple in a small bowl. Place salmon in a single layer in a glass baking dish. Pour marinade over salmon, turn to coat. Refrigerate for 1 hour, turning over about 30 minutes. Remove salmon from marinade and reserve marinade. Grill salmon skin side up on a well-oiled medium high grill for 304 minutes or until salmon can be turned without sticking to grate. Turn over and grill for an additional 3 minutes, until salmon begins to flake. Transfer to a serving platter. Brush pineapple with 1 teaspoon of the reserved marinade and grill 2 minutes, until browned, turning once. Transfer to platter with salmon. Bring remaining marinade to a boil in a small saucepan; boil 2-3 minutes or until slightly reduced. Drizzle over salmon and pineapple on platter.