Still have ham left over from Easter dinner? Drop that boring ham sandwich and try out this awesome Hawaiian Ham and Pineapple bowl!
2 cups rice - any variety (white, brown, jasmine, ect.)
Chicken stock or chicken bouillon cubes
1 tablespoon vegetable oil
2 cups red pepper pieces cut into 1/2 inch by 1 inch pieces
1 cup smoked ham cubes cut into 1/2 inch by 1 inch pieces
1 cup fresh pineapple cubes cut into 1/2 inch by 1 inch pieces
2 tablespoons light brown sugar
1 tablespoon water
1 teaspoon black pepper
1/2 teaspoon salt
Fresh basil leaves
The secret to a delicious rice is flavoring it with chicken bouillon. You can either cook the 2 cups of rice in chicken stock (use the amount suggested on your rice plus 1/4 cup extra) or cook the rice according to directions and add a bouillon cube in at the end.
While the rice cooks add the red pepper and a tablespoon of vegetable oil to a large skillet. Cook over a low to medium heat for about 5 to 7 minutes or until the peppers start to blacken. Flip occasionally.
Add in ham, pineapple, brown sugar, water, pepper and salt, crank up the heat for about a minute so you can blacken the pineapple and sear the ham.
Reduce the heat, stir and let simmer for about 5 minutes.Serve over rice with fresh shredded basil leaves on top.