Combine first three ingredients in a Ziploc bag; seal and marinate in refrigerator 1 hour, turning occasionally. Remove fish from bag; discard marinade.
Combine sugar, chili powder, lemon zest, cumin, salt and cinnamon in a bowl. Rub over fish on both sides and both sides of pineapple.
Lay a sheet of aluminum foil in bottom of oven. Spray low rack with cooking spray. Place salmon and pineapple directly on low rack and turn on oven to 450ºF and grill for 5 minutes. Turn over for another 3 minutes.