Preheat oven to 425. Line a baking sheet with parchment paper and lightly mist with non-fat cooking spray. Slice polenta log into 18 equally sized rounds. Place onto baking sheet. Season with a bit of salt and pepper. Place into oven and roast for about 12 minutes, or until edges begin to turn golden brown.

Meanwhile, whisk together maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.

Preheat broiler.

Season salmon fillets with salt and pepper and place onto a prepared baking sheet. Brush evenly with about ¾ of the maple glaze and top with pineapple and jalapenos.

Place under broiler and cook for about 6-8 minutes or until the salmon flakes easily and is cooked through.

Place cooked salmon on top of polenta and drizzle with remaining maple glaze. Serve immediately.