Grilled Scallops with Grilled Pineapple Salsa

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15 large sea scallops

1 tablespoon chopped mint leaves

1 teaspoon chopped rosemary leaves

Extra-virgin olive oil

Freshly ground black pepper

Kosher salt

Teriyaki or barbecue sauce, optional

Pineapple salsa, recipe follows

Pineapple Salsa:

1 pineapple, peeled and sliced into 1/2-inch thick slices

2 red onions, peeled and sliced into 1/2-inch thick slices

3 green jalapenos

2 red jalapenos

Extra-virgin olive oil, for coating

1 tablespoon chopped mint leaves

1 tablespoon chopped Italian parsley leaves

1 lime, juiced

Salt and freshly ground black pepper