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

Preheat your grill over medium-high heat and lightly oil the grates with a paper towel dipped in olive oil.

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

Remove salmon from marinade, letting excess glaze drip off, and reserve remaining glaze for basting.

Place salmon fillets skin-side down onto the hot grill and grill for about 4 to 5 minutes.

Carefully flip the fillets and brush with the reserved glaze, grilling for another 4 to 5 minutes until cooked through.

Remove from grill, drizzle with remaining glaze, and sprinkle with sesame seeds and chopped green onions.