Make the beans: In a small bowl, mix the pinto beans with the chipotle peppers. Set aside.
Preheat a grill to medium-high heat. Thread the peppers onto metal skewers, drizzle with olive oil, and sprinkle with pinches of salt and pepper. Grill 2 minutes per side or until charred and tender but not collapsed.
Remove the peppers from the skewers and fill each pepper with rice and top with pineapple salsa. Serve with the pinto beans and extra pineapple salsa on the side.
*use 1 pepper for a mild flavor, 2 peppers for spicier beans.
Recipe by Love and Lemons at https://www.loveandlemons.com/stuffed-mini-peppers/