Prep 20 mins
Cook 35 mins
My fiance was talking about having a craving for ham and pineapple one night so I started browsing recipes. I found a few and since I couldn't decide which one to make, I combined them and came up with this. I thought it was delicious, but I think I'll use crushed pineapple next time to spread the taste of it more. You could also make this to use up your leftover Easter or Christmas ham! I hope you enjoy it!
- 4 cups rice, cooked
- 1⁄2 cup light mayonnaise
- 1⁄8 teaspoon pepper
- 1⁄2 cup pineapple juice (reserved from pineapple chunks)
- 1 tablespoon canola oil
- 1 small onion, diced
- 1 sweet pepper, diced
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon dill weed
- 1⁄2 teaspoon lemon pepper seasoning
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon seasoning salt
- 2 tablespoons soy sauce
- 1 (8 ounce) bag baby shrimp, thawed, cooked and peeled
- 1 lb cooked ham, diced into 1/2-inch pieces
- 1 (20 ounce) can pineapple chunks
- 1 cup swiss cheese, separated
- Preheat oven to 350.
- Cook rice according to package directions.
- Mix mayo, pepper and reserved pineapple juice in a small bowl. Set aside for now.
- While rice is cooking, heat 1 Tbsp canola oil in a large skillet over Medium/High heat. Add peppers and onion. Saute for 2 minutes.
- Add garlic and saute for another minute.
- Remove skillet from heat (temporarily) and add dill weed, lemon pepper seasoning, ground ginger, seasoned salt and soy sauce and stir to mix.
- Put skillet back over Medium/High heat until the oil starts to sizzle again.
- Add ham and shrimp and cook for 3 minutes until ham starts to brown a little. Remove from heat.
- In a large bowl, combine rice, mayo mixture, ham/shrimp mixture, drained pineapple and 1/2 c Swiss cheese. Mix until well combined.
- Pour into a 13 x 9 glass baking dish.
- Sprinkle the remaining Swiss cheese over the top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake an additional 8-10 minutes or until Swiss cheese has started to turn golden on top.