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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This quick-to-fix meal makes great use of leftover ham. It's also good with cooked chicken or beef.—Joyce Peugh, Woodstock, Maryland Ingredients:
1 can (20 ounces) pineapple chunks |
3 tablespoons brown sugar |
2 tablespoons cornstarch |
1/2 teaspoon ground ginger |
1/2 cup water |
3 tablespoons white vinegar |
2 cups cubed fully cooked ham |
1 small green pepper, cut into julienne strips |
1/4 cup thinly sliced halved onion |
1 tablespoon canola oil |
hot cooked rice |
Directions:
1. Drain pineapple, reserving juice and pineapple chunks. In a bowl, combine the brown sugar, cornstarch and ginger. Stir in the water, vinegar and reserved juice until smooth; set aside.
2. In a large nonstick skillet, saute the ham, green pepper and onion in hot oil over medium-high heat for 3 minutes or until ham is lightly browned and vegetable are crisp-tender. Stir reserved pineapple chunks into skillet; heat through. Stir juice mixture. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Yield: 4 servings.
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