Get your grill going. Charcoal or propane will both work, it depends on preference.
Place Canned Crushed Pineapple (1/2 cup), Orange Juice (1/4 cup), Light Soy Sauce (2 tablespoon), Honey (1 tablespoon), Red Bird's Eye Chili Pepper (1), Scallion (1), Garlic (1 clove), juice of the Lemon (1/2), Fresh Ginger (1 teaspoon), Freshly Ground Black Pepper (1/4 teaspoon) and Sea Salt (1/4 teaspoon) into a bowl and give it a good whisk to combine the flavors.
Pour 1/2 of the marinade over the cleaned and dry Salmon Steak (2) and marinate for only 5 minutes, any longer and lemon juice and pineapple the marinade will start breaking down the salmon.
Then it’s just a matter of grilling them over a coal fire (propane gill works fine too), until they are cooked to your liking. I grilled indirectly for the first 5-7 minutes, flipping and basting with the reserved marinade.
Finally, place them over direct heat for 2-3 minutes.
Do keep in mind that the sugars in the marinade will cause the fish to char very easily and the cooking time will vary on how thick your salmon steaks are, the temp of your fire, and how ‘cooked’ you like your fish. Save a tablespoon of the marinade to drizzle over the cooked salmon after you remove them from the grill.