Ham and Pineapple Rice

Prep Time 5 minutes
Total Time 20 minutes
Servings 4 servings

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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.

ham and pineapple rice in white pan on marble with white and blue towel

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!

ham and pineapple rice scoop out of white pan on metal spoon

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!

ham and pineapple rice overhead in white pan on marble
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*This post, recipe and photos have been updated since the original post in March 2016

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Ham and Pineapple Rice

4.86 from 42 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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 329cal


  • 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


  • 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.


*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

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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!

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  1. 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.

  2. 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.

  3. 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!

  4. 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. 🙂

  5. 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.

    • 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.

  6. 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!

  7. 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?

    • 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!

  8. 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

  9. 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!

  10. 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!

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