There are times when I find myself walking to the fridge and staring inside at its contents… uninspired with my options. While I try to keep things lighter with pork or chicken, I can get very bored with them. You can make chicken a million different ways, but it’s still chicken. Don’t get me wrong, I like chicken… but sometimes this chick needs variety!
So once in a while, I whip out ham. I love ham. I make a mean ham at Christmas and Easter. So, to add ham to my menu once in a while is a real treat. This particular recipe is reminiscent of Easter dinner with the addition of pineapple in it.
If you have picky eaters in the house, I urge you to try this. It’s naturally sweetened with pineapple juice (except for a couple of tablespoons of brown sugar). It sits on a bed of unbuttered rice. Toss some steamed broccoli on the side and your kids will have a great alternative they’ll love!*
*This statement has not been evaluated by the Food and Drug Administration. This meal is not intended to cure your picky eater of their pickiness. Any likeness to your picky eater is purely coincidental.
Ham Pineapple Skillet
2 Tbsp butter
2 ½ cups cubed, cooked ham
¼ cup onion, chopped
1 (20oz) can pineapple, drained with juice reserved
½ cup water
1 Tbsp apple cider vinegar
2 Tbsp brown sugar
2 tsp yellow mustard
2 Tbsp cornstarch
In a large skillet, melt the butter over medium heat. Add onions and cook for 3-4 minutes. Add the ham and cook until heated through. Add the pineapple chunks.
In a medium bowl, combine the reserved pineapple juice, water vinegar, brown sugar and mustard. Reserve ¼ cup of this mixture and pour the rest in with the ham and pineapple. To the reserved pineapple juice, add the cornstarch and stir until smooth. Once the ham and pineapple skillet is reheated through, add the cornstarch juice. Stir to combine.
Increase heat to medium-high and reduce juices until a thick sauce, about 10-15 minutes, stirring often.
Serve over rice or buttered noodles. Serves 4.
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