The Recipe Rebel / Side Dishes
written by Ashley Fehr
4.78 from 44 votes
Prep Time 5 minutes mins
Total Time 20 minutes mins
Servings 4 servings
Jump to Recipe
Last updated on May 19, 2020
This post may contain affiliate links. For more information, please see our disclosure policy.
This Ham and Pineapple Rice is a fun and easy one pot meal for busy weeknights! Perfect for those Hawaiian lovers 🙂 Make it with long grain, brown or instant rice.
I know this is a hot topic, but ham and pineapple is one of our favorite flavor combinations.
On pizza, in pasta, on this Instant Pot Ham — in pretty much anything.
So this Ham and Pineapple Rice was bound to happen, and I’m so glad it did.
It’s a little like a pineapple fried rice, minus the frying and the egg.
It has a similar flavor profile and pairs great with ham, pork or chicken and makes a great meal on its own!
This rice would be the perfect accompaniment to an Easter ham if you are celebrating that way this year — you can leave them ham out of this rice recipe to serve alongside, or use leftover Easter ham to make this recipe for a quick weeknight dinner!
Variations on this Ham and Pineapple Rice recipe:
This is one of those dishes that you can really customize to your tastes.
- It’s perfect for adding extra veggies (spinach, kale, mushrooms, peas, frozen mixed veggies — anything you want). Before I updated this recipe, I had a shredded carrot as part of the recipe. I took that out to simplify this recipe as much as possible, but it’s a great addition and no one really notices.
- You can also swap out the cooking liquids. Milk would give it a creamier taste, tomato sauce would give it more of a Hawaiian pizza flavor (but don’t forget the cheese if you’re going that route!). If you want to use tomato sauce as part of your cooking liquid, you may need to add additional broth to cook the rice.
- You can leave out the ham and use vegetable broth to make it vegetarian, or swap the ham for shredded chicken if you have some to use up.
- To substitute long grain brown rice, use 1 cup rice (rinsed), increase the cooking liquid to 1 ½ cups and the cook time to 25-40 minutes (check your product package for guidance)
- To substitute instant white rice, increase the rice to 1 ½ cups. Bring to a simmer, add the rice, then cover and remove from the heat. Let sit for 5 minutes before serving.
Use your imagination and put your own spin on it!
More rice recipes you’ll love!
- Mango Salsa Chicken and Rice
- 7 Ingredient Chicken and Rice Bake
- Chicken Rice Soup: Stove Top or Slow Cooker
- Slow Cooker Chicken and Rice
*This post, recipe and photos have been updated since the original post in March 2016
Pin this recipe to save for later
Pin this recipe to your favorite boardHam and Pineapple Rice
written by Ashley Fehr
4.78 from 44 votes
This Ham and Pineapple Rice is a fun and easy one pot meal for busy weeknights! Perfect for those Hawaiian lovers 🙂 Make it with long grain, brown or instant rice.
Save
ReviewPrep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 20 minutes mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 329cal
Ingredients
- 2 cups chopped cooked ham
- 1 1/2 cups low sodium chicken broth
- 391 ml canned pineapple tidbits drained (reserve any juices) about 1 cup
- 1/2 cup pineapple juice
- 2 tablespoons soy sauce gluten-free if necessary
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon salt
- 1 cup long grain white rice **see notes for brown rice
- 2 green onions sliced
Instructions
In a large skillet combine ham, chicken broth, pineapple, pineapple juice, soy sauce, worcestershire sauce, and salt and bring to a boil over medium high heat.
Rinse rice well using a fine mesh sieve.
Stir in rice, cover and reduce heat to medium-low. Cook 10 minutes, stir, cover and continue cooking 5-10 minutes until rice is tender. Stir in green onions and serve.
Notes
*If you don’t have enough pineapple juice, you can substitute for broth or experiment with other flavors.
Nutrition Information
Calories: 329cal | Carbohydrates: 60g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 1610mg | Potassium: 358mg | Fiber: 2g | Sugar: 19g | Vitamin A: 109IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Register Now
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!
Tag @thereciperebel
Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
Read More
You May Also Like
Dinner
Best Easter Dinner Ideas
Side Dishes
Crockpot Scalloped Potatoes
Side Dishes
Roasted Potatoes and Carrots
Reader Interactions
Comments
kathy says
Really enjoyed this….added mushrooms, and green peppers, a bit of sesame oil and a bit of cider vinegar, lessened the chicken broth
by 1/4 to accommodate 1/4 cider vinegar.. ..cooked in pressure cooker which made it even easier..delicious meal thx for posting it.Reply
Ryan says
This did not turn out well at all. The brown rice directions were confusing. It says to “increase to 1.5 cups of liquid” but there is already 2 cups of liquid in the recipe. So I followed the directions on the bag for the brown rice also per the instructions above. It was all liquid and the rice was still not cooked after 40 minutes. What a waste of time and ingredients.
Reply
Jena says
Listen to Ryan! DO NOT USE BROWN RICE! I followed the directions on the bag since this recipe provides poor guidance on how to use brown rice in it. 1 1/2 hours later and the rice wasn’t even cooked. It was still hard and crunchy. I don’t think the author tested this recipe with brown rice. IT DOES NOT WORK. I’m sorry I didn’t listen to you Ryan
Reply
Alysse says
This was a great recipe for leftover ham. I used chicken bouillon in substitution for chicken broth and it made the dish a tad too salty but that was my mistake. If I had omitted the salt I think the dish would have been perfect!
Reply
The Recipe Rebel says
Hi Alysse! So glad you enjoyed the recipe! Thank you for this kind review!
Reply
Meredith says
I never leave comments on recipe blogs but this one was SO GOOD. I had a ton of leftover Christmas ham I needed to use up by today, plus a whole fresh pineapple that was starting to get too ripe. Perfect combo of both. I did about 1.5 cups each of ham and pineapple, and threw them in the cast iron at high heat with some butter to get a little sear going; I added the soy sauce and Worcestershire first to deglaze a bit, then everything else. I used apple cider instead of pineapple juice and jasmine rice. I also had fresh thyme on hand.
I added some water (~1/4 c) midway through cooking because I was worried it would be too dry, but I should have trusted the ratios! Ended up leaving it on a bit longer to cook out the extra liquid I added. But it turned out delicious… I definitely want to try it with some sesame oil next time like another commenter suggested! Thanks for a great recipe. 🙂
Reply
The Recipe Rebel says
Hi Meredith! So glad you enjoyed it! Thank you for this kind review!
Reply
Steph says
That is the saltiest dish I’ve ever had. If I make this again, I’m for sure leaving out the salt, and only using half the soy sauce. Also, this does not serve 4. It serves 40.
Reply
The Recipe Rebel says
Sorry to hear you this wasn’t to your taste, Steph. The amounts have worked well for myself (and others) so I wished they would of been a hit for you too.
Reply
Erin says
I used coconut milk rather than the chicken broth to try to give it more of an Thai style flair, but I think I added too much coconut milk (almost 3/4 of a can) and the overall dish lost some flavor. Next time I would cut back on the coconut milk (only half a can), include some of the chicken broth (maybe 3/4’s of a cup?), and maybe a little green or yellow curry. It was good but definitely needed something to kick up the flavors!
Reply
The Recipe Rebel says
Glad the substitution worked for you Erin!
Reply
Dee says
Has anyone tried this with cauliflower rice? I’m thinking slightly steamed in the bag or fresh cooked in pan per recipe? Your thoughts?
Reply
The Recipe Rebel says
Hi Dee! It could likely work, although I haven’t tried it myself. If you decide to experiment, let me know how it goes!
Reply
Camomoto says
Try a little sesame oil in this!
Reply
The Recipe Rebel says
Thanks for the tip!
Reply
Ian says
I tried this with instant rice, bringing it up to a simmer and removing from the heat for 5 minutes wasnt enough to finish, i had to simmer it for 5 mins then remove from heat to fully cook it
Reply
Ashley Fehr says
Hi Ian! It will depend on the type of rice you buy. I would make sure to check the box for exact cook times
Reply
Kathy says
Love a 1-pot versatile recipe that uses up leftovers! Added red pepper flakes upon tasting it to give it more flavor – worked well. The kids liked it just the way it was. Thanks for sharing this meal!
Reply
Ashley Fehr says
Thanks Kathy!
Reply
Gena says
This is definitely a winner! I had a bunch of leftover ham, and this was an excellent way to use it. Mine got a little drizzle of sriracha on top. Great salty/sweet/spicy combo. What a smart recipe!
Reply
Ashley Fehr says
Thanks Gena!
Reply
« Older Comments
