In a 9x 13 baking dish, combine Fusia Teriyaki sauce, juice from lemon and lime, and garlic and salt with Specially Selected Sockeye Salmon Filets. Cover and place in the refrigerator; about 30-45 minutes. Soak twine in water.
Preheat grill with a two-zone grill area. While the grill is preheating, cut the rind off of pineapple; about 1-2 inch thick.
Cut the pineapple bark to the size of your salmon filets, then sandwich a salmon filet in between two slices of pineapple bark. Tie off vertically and horizontally with pre-soaked twine.
Place on the grill over indirect heat and cover grill. Turn about 10 minutes and cover. This will be done in about 20 minutes depending on your grill temp. Internal salmon temperature should read 145 F. Optionally, you can slice up remaining pineapple into spears and throw on the grill as well.
For the rice, place rice, water in a rice cooker. When rice cooker is done, add in salt, butter and chopped cilantro and mix. Top grilled salmon with pineapple bark on top of rice and serve!
If you do not have a rice cooker, You can cook your rice in a pan of boiling water (same amount as in recipe), in a sauce pan. Simmer on low and cover for about 15-20 minutes until tender.