pineapple grilled salmon

Directions:

1. Preheat the Indoor Outdoor Portable Grill to medium-high heat.
2. Slice the top and bottom off of the pineapple and peel and core it using the Pineapple Wedger.
3. Place the salmon filets on top of each of the four pineapple peels and brush with the sauce.
4. Grill the salmon, covered, for 25–30 minutes, or until the internal temperature reaches 120°F (50°C) for medium doneness.
5. Meanwhile, add the rice, water, and ¼ tsp (1 mL) of the salt to the 3-qt. (3-L) Micro-Cooker® Plus and cook in the microwave according to package directions.
6. Cut half of the peeled and cored pineapple into 1" (2.5 cm) pieces, reserving the other half for a later use. Working in 2 batches, coarsely chop the pineapple using the Manual Food Processor and place it in a medium mixing bowl.
7. Chop the tomatoes, garlic, jalapeno, and cilantro using the Manual Food Processor and add the mixture to the pineapple. Juice the lime using the Citrus Press and add the liquid to the pineapple mixture.
8. Combine the cooked rice and the pineapple mixture. When the salmon is finished cooking, serve it on the planks with the rice mixture.