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Ham & Pineapple Skillet Dinner

Guest Author - Sandy Moyer

Ham & Pineapple Skillet Dinner


  • 1 can (16 oz.) pineapple chunks, drain and reserve the juice
  • 4 tsp. cider vinegar
  • 2 T. brown sugar
  • 2 tsp. prepared yellow mustard
  • 2 T.cornstarch
  • 2 T. butter
  • 2 small onion, chopped
  • 2-1/2 cups cooked ham cubes
  • 2 cups hot cooked rice

Preparation -
Combine the reserved pineapple juice, vinegar, brown sugar, mustard and cornstarch in a saucepan. Bring to a boil, stirring constantly. Reduce heat to medium, and cook, stirring constantly, until slightly thickened; set aside. Melt 1 T. butter in a large skillet. Add the chopped onion and saute until tender. Add the remaining 1 T. butter, ham cubes and pineapple chunks and saute for about 5 minutes. Stir the prepared sauce into the ham mixture and cook for about 3 more minutes or until heated through. Serve over hot cooked rice.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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