This dish goes perfectly when you are serving ham. You can just take a few chunks out of your big slab of meat and have a side dish ready to go in twenty minutes. We will have this at Easter time a lot because we always do up a big ham for when all the kids and their spouses show up. It’s a great way to make sure that everyone gets filled up at the table! Check out what they are saying about this recipe over at The Recipe Rebel:
“The flavors of this are perfection! They remind me of this fried rice I always get in Hawaii. Yum!”
Even if you don’t like pineapple and ham normally, you’re going to love this.
Ingredients
1 medium carrot, peeled and shredded
2 cups chopped, cooked ham
1 cup pineapple, drained (reserve any juices)
½ cup Dole pineapple juice
1 tablespoon soy sauce (gluten-free if necessary)
1 tablespoon worcestershire sauce
1½ cups Swanson chicken broth
½ teaspoon salt
2 cups Uncle Ben’s instant rice
3 green onions, sliced
Instructions
In a large skillet, combine carrot, ham, pineapple, pineapple juice, soy sauce, Worcestershire sauce, broth, and salt and bring to a boil over medium high heat.
Stir in rice and cover. Remove from heat and let sit for 5 minutes until rice is tender and liquid is absorbed. Stir in green onions and serve.
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Quick Tip: Use more broth if you don’t have enough pineapple juice.
Thanks again to The Recipe Rebel for this tasty side dish recipe.
