This 20 Minute Ham and Pineapple Rice is a fun and easy one pot meal for busy weeknights! Perfect for those Hawaiian lovers 🙂 It’s also great for pairing with Easter ham!
Lately, I’ve found we’re eating a lot more rice than pasta. My obsession with instant rice is in full swing, and I can’t get enough!
It is just so easy to calculate the necessary liquid and add in pretty much whatever you want from the fridge to make a complete meal. As much as I love one pot pastas (like this One Pot Chicken Chow Mein or this One Pot Pasta Primavera), rice is just a little bit easier. You don’t have to worry about it clumping, and it isn’t as hard to cook perfectly.
And since my kids (and, well, all of us) are obsessed with anything pineapple, I knew this was going to be a win!
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), but you could also swap out the liquids for anything else you like better. 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!). Use your imagination and put your own spin on it!
Today is also 30 Minute Thursday! Which means below the recipe you’ll find links to lots of other quick, easy and delicious 30 minute meals from friends, just to make your busy weeknights a little less stressful! Be sure to check them out 🙂
This rice would be the perfect accompaniment to an Easter or holiday ham, too — just take the ham out of the original recipe and serve alongside!
- 1 medium carrot, peeled and shredded
- 2 cups chopped, cooked ham
- 1 cup pineapple, drained (reserve any juices)
- ½ cup pineapple juice
- 1 tablespoon soy sauce (gluten-free if necessary)
- 1 tablespoon worcestershire sauce
- 1½ cups chicken broth
- ½ teaspoon salt
- 2 cups instant rice (**see notes for brown rice)
- 3 green onions, sliced
- In a large skillet, combine carrot, ham, pineapple, pineapple juice*, soy sauce, worcestershire sauce, broth, and salt and bring to a boil over medium high heat.
- Stir in rice and cover. Remove from heat and let sit for 5 minutes until rice is tender and liquid is absorbed. Stir in green onions and serve.
**If you're using brown instant rice, cook over medium heat for 5 minutes, then cover and let sit for another 5 minutes.
Mushroom Barley Soup from Pumpkin ‘N Spice
Linguine with Poached Egg and Asparagus from Sweet Peas & Saffron
30-Minute Spicy Orange Shrimp Teriyaki from Flavor the Moments
Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado from Floating Kitchen
Spinach Pesto and Tomato Flatbread Pizzas from Kristine’s Kitchen
Tex-Mex Taco Salad from My Kitchen Craze
30-Minute Turkey Bolognese Zucchini Noodles from Whole and Heavenly Oven
Sweet and Sour Meatballs from Bake. Eat. Repeat.
20-Minute Ham and Pineapple Rice from The Recipe Rebel
Seasoned Chickpea Taco Salad with Avocado Ranch Dressing from She Likes Food