Preheat oven to 400 degrees
Line a sheet pan with parchment paper, and place the salmon portions skin side down on the prepared pan.
In a small bowl, whisk together the soy sauce, pineapple juice, honey, garlic, ginger, and crushed red pepper. Pour about 1/3 of the sauce over the salmon and let marinate for about 10 minutes while you prepare the rice and salsa.
For the rice, add all the ingredients for the rice, to a rice cooker or small pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 20 minutes until done.
Make the salsa: combine all ingredients in bowl. Set aside.
Season the salmon with a pinch of salt and bake in the oven for about 7-10 minutes (this all depends on how thick the salmon is and how you like it cooked)
In a small pot, heat up the remaining marinade. Cook until the sauce thickens a bit so it can easily coat the salmon. Remove from heat and set aside.
Pour the glaze over the cooked salmon.
Serve the salmon over coconut rice and spoon the salsa over the salmon. Garnish with chopped cilantro