Blackened Salmon with Pineapple Rice

1 C. long-grain white rice
8 oz. fresh pineapple, cut into 1/2 in. pieces
1-2 jalapenos, seeded and finely diced
1/2 C. fresh cilantro, chopped
1 1/4 lb. skinless salmon fillet, cut into 4 pieces
2 Tbsp. blackening spice mix

Cook the rice according to package directions (be sure to add salt and butter), fluff with fork, and fold in the pineapple, jalapenos, and cilantro.
Meanwhile, heat a large skillet over medium heat. Coat both sides of the salmon with the seasoning mix and cook, covered, until opaque throughout and blackened, 3-4 min. per side (it will smoke a little). Serve with the rice.

Helpful Tip: To easily clean cilantro, hold it by the stems, submerge into a bowl of water and swish vigorously. Shake off excess water and pat dry with a paper towel.