Preheat oven to 375 degrees F (190 degrees C)
Place aluminum foil sheets on your baking sheet to protect your pan (you can thank us later)
Drizzle a little olive oil, coconut oil or oil of choice on the aluminum protected baking sheet and spread evenly.
In a small bowl mix your marinade of pineapple juice reserved from the can of pineapple chunks (or orange juice from 2 oranges if using fresh pineapple), teriyaki sauce, ginger, sriracha sauce and lemon zest and mix well.Set aside.
Make sure all of the pin bones are removed from your salmon. You may leave the salmon whole and leave the skin on. If you choose you can cut your salmon into serving sizes. (We left ours whole) Place your prepared salmon on the lined and prepared baking sheet
Pour your marinade over the salmon and then turn your fish flesh side down to allow to marinate and the skin side up for 10-15 minutes or until your oven is preheated.
When your oven is preheated, turn your salmon flesh side up in the baking sheet with the marinade. Salt and pepper your salmon fish. Place your pineapple chunks evenly over the flesh side of salmon and drizzle a little more of the marinade from the pan over the salmon.
Bake salmon for about 12-15 minutes or until it flakes easily with a fork. About halfway through the baking process spoon a little of the marinade from the sheet pan on top of the salmon and continue cooking.
Drizzle the top of the pineapple on the salmon with a little olive oil, coconut oil or a little spray oil and broil for about 2-3 minutes ,or just until the tips of the coconut chunks are bronze.
Garnish with a little chopped green onions and enjoy.