Hawiian Ham Pineapple Bowls

Hawaiian Ham & Pineapple Bowls

 A flavorful bowl over rice packed with red peppers, pineapple and ham. The secret to a delicious rice is flavoring it with chicken bouillon.
Yields: 4 servings
  • 4 cups rice – any variety (white, brown, jasmine, ect.)
  • 2 chicken bouillon cubes or 2 tsp.
  • 2 tablespoon extra virgin olive oil
  • 4 cups red pepper (any color is fine) pieces cut into ½ inch by 1 inch pieces
  • 2 cup smoked ham cubes cut into ½ inch by 1 inch pieces
  • 2 cup fresh pineapple cubes cut into ½ inch by 1 inch pieces
  • 4 tablespoons light brown sugar or honey
  • 2 tablespoon water
  • 2 teaspoon black pepper1
  • 1 teaspoon salt
  • Fresh basil leaves
  1.  Cook the 4 cups of rice in chicken stock
  2. While the rice cooks add the red pepper and a tablespoon of vegetable oil to a large skillet. Cook over a low to medium heat for about 5 to 7 minutes or until the peppers start to blacken. Flip occasionally.
  3. Add in ham, pineapple, brown sugar, water, pepper and salt, crank up the heat for about a minute so you can blacken the pineapple and sear the ham.
  4. Reduce the heat, stir and let simmer for about 5 minutes.
  5. Serve over rice with fresh shredded basil leaves on top.