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Hawaiian Ham and Pineapple Bowls
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Description
A great way to use up Easter leftovers! Sweet ham and pineapple with red peppers over rice.
Ingredients
- 2 cups Rice
- 1 cube Chicken Bouillon
- 2 cups Red Pepper Pieces
- 1 Tablespoon Vegetable Oil
- 1 cup Ham Cubes
- 1 cup Pineapple Cubes
- 2 Tablespoons Light Brown Sugar
- 1 Tablespoon Water
- 1 teaspoon Black Pepper
- ½ teaspoons Salt
- Fresh Basil, For Garnish
Preparation
The secret to a delicious rice is flavoring it with chicken bouillon. You can either cook the rice in chicken stock (use the amount suggested on your rice plus 1/4 cup extra) or cook rice according to directions and add a bouillon cube in at the end.
While rice cooks, add red pepper and vegetable oil to a large skillet. Cook over a low to medium heat for about 5 to 7 minutes or until peppers start to blacken. Flip occasionally.
Add ham, pineapple, brown sugar, water, pepper and salt. Crank up heat for about 1 minute so you can blacken pineapple and sear ham. Reduce heat, stir and let simmer for about 5 minutes.
Serve over rice with fresh shredded basil leaves on top.
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