Give a tropical twist with pineapple to your regular ham and rice meal – perfect for Island-style dinner.
can (20 ounces) pineapple chunks in juice, drained and juice reserved
cups chicken broth
cup uncooked regular long-grain rice
teaspoons curry powder
teaspoon ground red pepper (cayenne)
package (6 ounces) frozen snow (Chinese) pea pods, thawed
pound fully cooked ham, cut into 1/2-inch pieces
Mix reserved pineapple juice, the broth, rice, curry powder and red pepper in 10-inch skillet. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 20 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 minutes.
Cut each pea pod crosswise in half. Stir pea pods, pineapple and ham into rice mixture. Cook over medium heat about 2 minutes, stirring once or twice, until hot.
Hawaiian sweet bread would be especially yummy served with this sweet and spicy skillet dish. It is found in the deli section of the supermarket.
Cayenne pepper is a hot, pungent powder made from several of various tropical chilies that originated in French Guiana.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:3 Starch; 1 Vegetable; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.