Preheat your oven to 375°F | 190°C. Line a baking sheet with nonstick aluminium foil.
Place the salmon on the sheet and season with salt and pepper on both sides.
Arrange pineapple slices underneath the salmon.
In a small bowl whisk together sweet chili sauce, butter, hoisin sauce, garlic, lemon juice, and ¼ cup reserved pineapple juice. Pour the mixture over the salmon.
Bake for 15 minutes or until flaky and cooked through. You can broil for the last 5 minutes until the edges are charred.
Garnish with chopped cilantro.
Serve with lime slices.