For pineapple salsa: Combine pineapple, bell pepper, onion, cilantro, lime juice, crushed red pepper and cinnamon in medium bowl. Cover with plastic wrap and marinate in refrigerator for 1 hour. Bring to room temperature before serving.
Place salmon fillets skin-side down on pre-soaked Outset cedar wood planks. Grill for 12-15 mins with cover down. Open cover and use a fork to ensure the salmon is completely cooked through. Lightly squeeze lemon juice over fillets. Cover salmon with salsa and serve.