Heat veg oil in a pan. Sprinkle salt and pepper. Once the pan is hot, place the fillets in the pan, skin side down and sear for 5 min until the skin is crispy. Turn and cook for another 5 - 8 min until the fish is fully cooked. Meanwhile, make the sauce: Mix 1/3 cup teriyaki sauce, 1/2 tsp ginger powder and 1/4 c. pineapple juice in a small sauce pan and bring to boil. Simmer for 3-4 minutes. Pour the sauce on the salmon fillets (Save one tbsp) and cook for another two minutes. Sear pineapple slices in the remaining sauce until caramelized. Serve with white rice and top with caramelized pineapple.