Following the Iowa State bowl party we had at my mom’s house, we had a whole bunch of leftover ham that I needed to use up. I found an idea in a cookbook and I made a modification of that recipe. I have always liked Hawiian inspired flavors and this seemed to work real nicely. It was also a way to take boring ham and make it wonderful. Serving the dish in hollowed out pineapple halves is a really nice touch and I would definitely recommend doing that.
It was a lot of fun to make and not that difficult. The taste was amazing. It is certainly a recipe I will be making again. One word of caution, I do not measure amounts of ingredients precisely when I cook something. I just seem to have a feel for how much of something to put in. I find that is part of the creativity of the process I really enjoy and what makes cooking fun for me. As a result, I do not have specific amounts listed in this recipe. This is a modification of a recipe that I made my own. Just do the best you can with it and have fun with the creative process.
You should try this one for sure. You will really impress whoever you make it for. I hope you enjoy!
1 whole pineapple
1 yellow onion (diced)
1 green pepper (diced)
1 can corn
green onion (chopped)
1 bag frozen peas
Core out a ripe pineapple. Cut the pineapple into chunks. Dice carrots, onion, and green pepper. Put olive oil and butter into a pot and put on high heat. Add carrots, yellow onion, green peppers, and corn and saute until the onion is slightly brown. Fill the pot half full with water and let it come to a boil. Add soy sauce and hoisin sauce liberally. Turn to low heat and add the cubed ham, pineapple chunks, and frozen peas. Add salt and pepper to taste. Add brown Minute rice to the pot. Let the mixture come to temperature stirring every couple of minutes. Turn off the heat and let stand for 5 minutes so the rice can soak up all the moisture. Scoop the rice mixture into the hollowed out pineapple halves. Garnish with silvered almonds and chopped green onion over the top. Serve.