Heat 1 T olive oil in the bottom of a saucepan set over medium heat. Add the peppers and quickly cook until softened, 2-3 minutes. Remove from pan and set aside.

Pour the water into the pan, season with salt, and bring to a pour. Add the rice, cover, reduce to low heat and cook for 15 minutes.

Fluff the rice with a fork. Toss together with the peppers, pineapple and cilantro. Serve.