Grilled Pineapple Salmon

For the Glaze: Simmer ½ cup pineapple juice, 2 Tbsp tart cherry preserves (or cherry jam), 1 Tbsp brown sugar, 1 Tbsp soy sauce, 1 Tbsp butter, 1 tsp grated ginger (optional but amazing), 1 clove garlic, minced, and a pinch of salt and cayenne to taste.

For the Salmon: Brush the salmon with olive oil and season with salt and pepper. Cut pineapple into thin slices and lay them on the indirect side of the grill. Place the salmon on top of the pineapple slices and close the lid. After 10 minutes, open the lid and brush the salmon with the prepared glaze. Continue to cook until the salmon reaches an internal temperature of 135F. Top with cilantro before serving.