Ham & pineapple rice recipe: Allison's Cooking Diary

As the holidays wind down, I have a great recipe to use up leftover ham.

This week on Allison’s Cooking Diary, we are making Ham & Pineapple Rice. All you need is one pan and any extra veggies you have leftover in the fridge. This recipe is my husband's favorite! Enjoy!

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Ingredients

  • 2 cups leftover ham, about 5 slices
  • 1 1/2 cups low sodium chicken broth
  • 1 large can pineapple tidbits drained (reserve the juices)
  • 1/2 cup pineapple juice (from the can)
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce gluten-free if necessary
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 cup long grain white rice
  • 2 green onions sliced, to top the dish

Method

  1. In a large skillet, sauté the onion and garlic.
  2. Add in the ham, chicken broth, pineapple, pineapple juice, soy sauce, Worcestershire sauce, and salt and bring to a boil.
  3. Stir in rice, cover and reduce heat to a simmer. Cook for 10 minutes. Stir, cover and continue cooking for another 5-10 minutes until rice is tender.
  4. Top with sliced green onions and enjoy.
Allison's Cooking Diary Recipes