Quick Pineapple Ham with Rice (about 35 minutes)

Actually the rice will pace this dinner which takes about 35 minute.

Serve two.

Prepare 1 cup (uncooked) rice as directed on the package (typically 2 cups water to 1 cup rice. Bring to a boil then cover and simmer for 30 minutes)

You will need about 3/4 pound (give or take) of left over ham or a portion of ham steak (not sliced lunch meat...  the ham needs to be chunky)

one 8 oz can of Dole sliced pineapple (4 slices)
1 green or yellow pepper (or any type of whole pepper you prefer)
1/4 teaspoon cayenne pepper
1/4 teaspoon back pepper
1/4 teaspoon salt
butter
vegetable oil
2 table spoons honey

Open the can of pineapple, remove the slices and reserve the juice.

While the rice is simmering, brown the pineapple slices in a little butter in a none stick pan then set them aside.

While the pineapple is browning, chop up the green pepper into 1/2 inch pieces.

Add the cayenne pepper, black pepper, and salt to the reserved pinapple juice

Chunk up the ham into 1/2 to 3/4 inch pieces

Using the same pan, used above add a table spoon of oil and sauté  the pepper for about 5 to 10 minutes then add the ham and continue to sauté the combination on low.

About 8 minutes before the rice is done, add the pineapple, pineapple juice and honey to the pan and simmer on low.

Serve the mixture over rice when the rice is done.  A little soy sauce is good with this dish.