Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.

Heat a large non-stick pan over medium high heat. Spray with olive oil spray and salt and pepper the salmon. Cook skin side down for 5 minutes turn over and bush with glaze and add pineapple, pecans and jalapeño put in a pre-hearted oven for 3 minutes.