1. Start by making the marinade. In a small saucepan add 1 cup water, brown sugar, soy sauce, honey, garlic and ground ginger. Heat over medium heat, whisking until sugar dissolves, about 2-3 minutes. 
2. Make the arrowroot (or cornstarch) slurry on the side. In a small bowl add ¼ cup water and 2 tablespoons of arrowroot and mix until combined. Pour mixture into the saucepan and whisk until your desired thickness is reached. This should take about 4-6 minutes. Turn off heat and set aside to cool. 
3. Once marinade has cooled, set aside about ½ cup to brush over salmon after it’s cooked. Place the salmon pieces in a small dish or bowl and cover with remaining marinade. Let sit for a minimum of 30 minutes and up to 3-4 hours. 
4. When ready to cook, grease and preheat your grill to medium/high heat, about 450 degrees. Place the marinated salmon on the grill, close the lid and cook for about 6-8 minutes until salmon becomes firm to the touch and you can easily lift the salmon from the grates without sticking. 
5. In the last 30 seconds of cooking, brush salmon with reserved teriyaki sauce then remove and plate. Top each piece of salmon with the pineapple salsa and enjoy! 

For the Pineapple Salsa:

1. Add the diced pineapple, red onion, cucumber, cilantro, lime juice and salt to a bowl and mix until combined. Serve on top of teriyaki salmon.