Heat three tablespoons of oil in a saucepan. Fry the cloves, spring onions, garlic, star anise and cinnamon sticks briefly until everything is fragrant.
Add pineapple chunks and chili strips to the saucepan, sprinkle with sugar and turmeric, and pour on a small amount of water. Add salt, season with pepper and simmer at low temperature for 15 min with the lid closed.
Dry the salmon chops with kitchen roll, season with salt and pepper and brush with the remaining oil. Heat a grill pan strongly, grill the salmon chops for three to four min on each side. Serve the fish with the pineapple vegetables.