Delicious Ham And Pineapple Recipe

Cook rice

Rinse 2 cups long-grain white rice under cold water until the water runs clear. In a medium saucepan bring 3.5 cups water (or low-sodium vegetable broth) and 1/2 tsp salt to a boil. Add the rice, stir once, reduce heat to low, cover, and simmer gently for 15 minutes. Turn off heat and let sit, covered, for 10 minutes. Fluff with a fork and keep covered while you prepare the rest.

Prepare produce and ham

While the rice cooks, dice 2 cups cooked ham into bite-sized cubes, core and dice 1.5 cups fresh pineapple (or drain canned pineapple), finely chop 1/2 cup yellow onion, dice 1/2 cup red bell pepper, and mince 2 tsp garlic. Thinly slice green onions for garnish.

Sauté aromatics and vegetables

Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the chopped onion and diced red bell pepper and cook, stirring occasionally, until the onion is translucent and the pepper is softened, about 4 minutes. Add the minced garlic and grated ginger (1 tsp) and cook for 30–45 seconds until fragrant.

Brown the ham

Push the aromatics to the side of the skillet and add the diced ham in an even layer. Let the ham sear without moving for about 1–2 minutes to get light browning, then stir and cook another 1–2 minutes until heated through and slightly caramelized.

Add pineapple

Add the diced pineapple to the skillet and cook, stirring occasionally, for 2–3 minutes so the juices start to reduce and the pineapple warms and caramelizes slightly.

Make sauce

In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon grated ginger (already added to skillet earlier), 1 teaspoon sesame oil, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (optional). Stir until the sugar dissolves.

Combine everything

Pour the sauce into the skillet with ham and pineapple. Stir to coat and simmer for 1–2 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning—add a pinch more sugar for sweetness, a dash more soy for saltiness, or a squeeze of lime to brighten.

Finish and garnish

Remove from heat. Stir in half of the sliced green onions into the pan. Serve the ham and pineapple mixture over the cooked rice. Sprinkle toasted sesame seeds and the remaining green onions on top. Offer lime wedges alongside to squeeze over at the table.