Aloha Bake (Ham, Shrimp, Pineapple, Rice and Swiss) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
1. Preheat oven to 350.
2. Cook rice according to package directions.
3. Mix mayo, pepper and reserved pineapple juice in a small bowl. Set aside for now.
4. 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.
5. Add garlic and saute for another minute.
6. Remove skillet from heat (temporarily) and add dill weed, lemon pepper seasoning, ground ginger, seasoned salt and soy sauce and stir to mix.
7. Put skillet back over Medium/High heat until the oil starts to sizzle again.
8. Add ham and shrimp and cook for 3 minutes until ham starts to brown a little. Remove from heat.
9. In a large bowl, combine rice, mayo mixture, ham/shrimp mixture, drained pineapple and 1/2 c Swiss cheese. Mix until well combined.
10. Pour into a 13 x 9 glass baking dish.
11. Sprinkle the remaining Swiss cheese over the top.
12. Cover with aluminum foil and bake for 20 minutes.
13. Remove foil and bake an additional 8-10 minutes or until Swiss cheese has started to turn golden on top.
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