Preheat a gas grill over medium-high heat.

In a mixing bowl whisk together olive oil, lime juice, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper.

Evenly rub mixture over both sides of salmon

Brush grill lightly with oil, place salmon on grill and cook, rotating once halfway through cooking, until cooked through, about 3 minutes per side.

Meanwhile, prepare the honey glazed pineapple topping

In a non stick pan, heat the oil

Add the pineapples and honey and rest of the ingredients and coat the pineapples well with the mix

Sauté not more than 2-3 minutes and then take off heat and keep aside in a bowl

After the salmon is cooked, make sure you gently take off the skin and the dark brown coloured flesh (as they do not taste good. However you may choose to retain the skin if you choose to consume it)

To assemble, Place the salmon pieces over center of tacos. add cabbage, sautéed pineapples and cheese.

Garnish with cherry tomatoes and parsley.
Serve warm.