Ingredients
1 can (20 ounces) pineapple chunks3 tablespoons brown sugar2 tablespoons cornstarch1/2 teaspoon ground ginger1/2 cup water3 tablespoons white vinegar2 cups cubed fully cooked ham1 small green pepper, cut into julienne strips1/4 cup thinly sliced halved onion1 tablespoon canola oilHot cooked rice
Preparation
Drain pineapple, reserving juice and pineapple chunks. In a bowl, combine the brown sugar, cornstarch and ginger. Stir in the water, vinegar and reserved juice until smooth; set aside.
In a large nonstick skillet, saute the ham, green pepper and onion in hot oil over medium-high heat for 3 minutes or until ham is lightly browned and vegetable are crisp-tender. Stir reserved pineapple chunks into skillet; heat through. Stir juice mixture. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
