Hawaiian Stuffed Peppers with Ham, Pineapple and Rice-grilled or oven baked

Lots to love here folks... These Hawaiian Stuffed Peppers are sweet, salty, smoky, a little crunchy and the best part-the filling can be used with the pepper of your choice. You know my first choice would be jalapenos but I also grabbed a gorgeous large poblano (which made an excellent lunch for work:@) and those mini sweet bell peppers in all colors would taste great too. These stuffed jalapenos are actually best once they cool off a bit, the sweetness of the pineapple really comes through!

I added some cheese to act as a bit of a binder, it worked marginally well, but it was tasty.
Have some leftover chicken or turkey? Go ahead and use it instead of ham-yum!

The peppers can be made on the grill or in the oven.
I added them to the grill in a cast iron skillet while BBQing something else (lid closed).
Tip: Put tin foil on the bottom of the skillet, it just makes clean-up that much easier.

Now, I'm going to be honest folks, I really don't know what makes something "Hawaiian" food... 

The recipes I've seen basically have pineapple and are kinda sweet. I do think this qualifies for that!

Hawaiian Stuffed Peppers with Ham, Pineapple and Rice
Whatever peppers you want to use, cleaned and de-seeded
Equal amounts of small diced ham, chopped pineapple, rice and shredded cheese-I used cheddar
A little regular Sweet Baby Ray's BBQ Sauce-about a healthy Tblsp for 2 C of filling
Panko breadcrumbs for sprinkling on top

1. Small dice the ham and pineapple. Since I used a poblano and cut a triangle off the top to clean and stuff it, I diced that up too.
2. Mix everything, stuff the peppers and top with panko.
3. Grill: Place stuffed peppers in a cast iron skillet (or something else that's good for the grill) and cook over medium heat with the lid closed for about 10-15 minutes. Oven:  375 degrees and I'd start checking the jalapenos at 15 minutes and bigger peppers at around 25 minutes.

Eat well and have a happy day:@)