Preheat the oven broiler.
Heat a small saucepan over medium heat, whisk together the syrup and mustard and bring to a boil.
Reduce heat and simmer until the glaze is slightly thickened (about 3-5 minutes). Remove of the heat and set aside.
Line a baking dish with foil and place salmon inside.
Sprinkle with salt and pepper, then scatter with pineapple chunks and jalapeño.
Coat the salmon with the glaze and broil until the salmon flakes easily (about 5-7 minutes).
Serve the salmon and pineapple chunks over 1/2 cup rice each and drizzle with the leftover glaze.