Ham and Pineapple Dinner

We substituted pineapple chunks with mango and pineapple juice with OJ. Added 1 jalapeno, shredded carrots, broccoli, garlic and a bit of ginger. Really tasty.

This recipe is terrific. I served mine over Orzo (cuz I don’t care for white rice). But you could totally use any style of rice, Saffron, egg noodles, or whatever. I didn’t have green onions, so I just chopped up purple onion cuz it’s what I had - about a quarter cup in a frying pan. I sauteed them in the pan with the butter, then I added the drained pineapples and ham and turned it off (I used the left-over country ham from breakfast). The recipe called for 1-1/3 cups of pineapple juice, but I only had about 1 cup of the juice from the pineapple can, so I topped it off with orange juice in my fridge. I warmed the juice & apple cider vinegar on the stove with the brown sugar & Dijon mustard (since I don’t know what “prepared mustard” is). Then I poured it into a bowl and whisked in the cornstarch by hand and poured it all over the pineapples, ham & onion in the pan - Put on medium heat until thick. Note: Be careful while stirring the pineapples & ham, so it doesn’t turn to mush.

This recipe is terrific. I served mine over Orzo (cuz I don’t care for white rice). But you could totally use any style of rice, Saffron, egg noodles, or whatever. I didn’t have green onions, so I just chopped up purple onion cuz it’s what I had - about a quarter cup in a frying pan. I sauteed them in the pan with the butter, then I added the drained pineapples and ham and turned it off (I used the left-over country ham from breakfast). The recipe called for 1-1/3 cups of pineapple juice, but I only had about 1 cup of the juice from the pineapple can, so I topped it off with orange juice in my fridge. I warmed the juice & apple cider vinegar on the stove with the brown sugar & Dijon mustard (since I don’t know what “prepared mustard” is). Then I poured it into a bowl and whisked in the cornstarch by hand and poured it all over the pineapples, ham & onion in the pan - Put on medium heat until thick. Note: Be careful while stirring the pineapples & ham, so it doesn’t turn to mush.

I loved it! I only had the 1 cup of pineapple juice that came with the chunks so I also used 1 cup water and 1/2 cup orange juice. I didn’t have green onions so I used a small yellow onion. I used leftover cure 81 dinner ham. My daughter has dairy allergy so we used Earth’s Balance vegan butter. I like spicy so I added some red pepper flakes for a kick. I cooked ham/pineapple/onions for 10 minutes and then 10 more minutes after adding sauce, only because I started it at the same time as the rice, lol.

This was a good recipe a little sweet for me but my wife and daughter loved it