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Coat grill or broiler with cooking spray, then heat. Combine teriyaki sauce and ginger in a small bowl and set aside. Place salmon on rack skin side up and cook 5 to 8 minutes, depending on thickness. Lightly coat skin with cooking spray. Turn fish skin side down and brush with teriyaki mixture. Cook another 5 to 8 minutes, basting occasionally. Remove from heat and cover with foil to keep warm.
Lightly coat both sides of mango and pineapple slices with cooking spray and sprinkle with ground cinnamon. Grill or broil for 2 to 3 minutes per side, or until tender.
Serve salmon, mango, and pineapple with sesame-ginger or curried rice (try one of the flavors from Near East).
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