In a small bowl, mix together the sweet chili sauce and soy sauce. Preheat a non-stick skillet over medium heat and add olive oil.

Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for about 4-5 minutes until the salmon is golden brown.

Flip the fillets and brush the sweet chili sauce mixture over the top. Continue cooking for another 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.

In another skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Add the cooked jasmine rice, pineapple chunks, and chopped green onions. Stir well to combine and cook for about 3-4 minutes until heated through. Season with salt and pepper to taste.

In a small pot, bring water to a boil. Add snap peas and steam for 2-3 minutes until bright green and tender-crisp. Remove from heat and set aside.

Plate the sweet chili glazed salmon alongside a generous scoop of savory pineapple fried rice and a portion of steamed snap peas. Garnish with lime wedges for an extra burst of flavor.