In a small saucepan, combine the vinegar, water, honey, sambal, fish sauce, garlic, ginger and coconut aminos. Whisk to incorporate. Place over medium-low heat, bring to a gentle simmer and cook, stirring often, until reduced by ¼ in volume, around 12 minutes.

In a small bowl, combine the arrowroot starch with one teaspoon cold water and stir until dissolved. Add the slurry to the sauce pan and stir through to thicken the sauce. Transfer the sauce to a mason jar and set aside to let cool. Refrigerate for up to 2 weeks.

Preheat Traeger to 350F.

Rinse the salmon under cold water and pat very dry with paper towel. Rub all over with avocado oil and season both sides with the paprika, salt and pepper.

Once the grill is preheated, arrange the pineapple slices in the center, lay the salmon overtop and close the grill door. Cook, undisturbed, for 20 minutes. Glaze the salmon with the Sweet Thai Chile Sauce, close the grill door, and cook an additional 15 to 20 minutes or until the meat is flaky with a light pink center (around 130F internal for medium).

Using two long, flat spatulas, carefully lift the pineapple slices and salmon off of the grill and transfer to a serving platter. Glaze with more of the sauce and garnish with the scallions and sesame seeds. Serve immediately.