• 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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