1cupred or orange bell peppercut into thick slices
2tablespoonsextra-virgin olive oil
1/4teaspoonfreshly ground black pepper
1 1/2cupscubed fresh pineapple
46-oz. salmon fillets
28-oz. pkgs. precooked microwavable brown rice
Preheat the oven to 425°F. Line a large rimmed baking sheet with foil.
Place the broccoli florets and bell pepper on the baking sheet. Drizzle the vegetables with the olive oil and sesame oil, then sprinkle with the salt and pepper, tossing gently to coat. Bake for 5 minutes.
While the vegetables are roasting, in a small saucepan, whisk together the pineapple juice, soy sauce, brown sugar, and cornstarch. Cook for 2 to 3 minutes, until the sauce thickens. Reduce heat to low and keep warm.
Remove the vegetables from the oven. Add the pineapple chunks, then push everything to the sides of the pan, making room for the salmon in the middle. Place the salmon, skin-side down, and brush with half of the teriyaki glaze. Bake for 12 to 15 more minutes, until the salmon is cooked through.
In the meantime, prepare the rice according to the package directions and divide between serving bowls. When the salmon is done, evenly divide the vegetables between the bowls. Remove the skin from the salmon by sliding a flat spatula just beneath the flesh to loosen and lift it away, then place a fillet on top of each bowl.
Drizzle the remaining teriyaki glaze on top of each bowl and serve.
Toast a tablespoon of sesame seeds in a dry skillet over medium heat for about 5 minutes, stirring occasionally, to add a sprinkle of flavor and crunch on top of these bowls.
You may substitute a 15-ounce can of pineapple chunks in place of the fresh pineapple and juice.