Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Put the salmon on the parchment paper and season with salt and pepper. Add the pineapple chunks (keep the juice) and Jalapeños around the edges.
In a small bowl, whisk together the rice vinegar, sriracha, soy sauce, brown sugar, and pineapple juice. Pour the glaze over the salmon and put into the oven.
Bake for 12-15 minutes. For the last 4-5 minutes, flip the oven to HIGH broil or until the salmon gets slightly blackened.
While cooking, cook the rice according to instructions with olive oil and salt. Once cooked, reserve 1/2 the rice for Caramelized Bolognese Veggie Bowls.
In a bowl, add the Roasted Zucchini and Roasted Red Peppers and Onions and heat through in the microwave.
Once salmon is cooked, reserve 1/2 for the Roasted Pineapple Fish Tacos. Add 1/2 the pineapple and jalapeños in a container and reserve the rest for Roasted Pineapple Fish Tacos.
On each plate, add a bed of rice. Top with salmon, Roasted Zucchini, Roasted Red Peppers and Onions, pineapple chunks, roasted jalapeños, Cilantro, and Green onions. Top with sesame seeds.

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