To marinate the salmon, place the salmon in a deep bowl and add the ginger, garlic, scallions, salt, and pepper. Cover with sake and let stand for 1 hour in the refrigerator.
Split pineapple in 1/2 lengthwise. Cut out the woody central core from one half, then cut out and dice the sweet flesh. Set aside.
To prepare the pineapple reduction: Melt butter in small saute pan until bubbling. Add 1 tablespoon red pepper flakes, pineapple dice, and 2 tablespoons of the sake marinade. Cook down until all liquid has evaporated. Turn on grill to medium, when hot, place the salmon on the grill and cook about 3 minutes per side. Season with salt and pepper.
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