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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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I have not tried this recipe. I'm posting it for safe keeping. This is also good with cooked chicken or beef. Diabetic Exchanges: 2 lean meat, 1 1/2 fruit, 1 starch. Ingredients:
20 ounces pineapple chunks |
3 tablespoons brown sugar |
2 tablespoons cornstarch |
1/2 teaspoon ground ginger |
1/2 cup water |
3 tablespoons white vinegar |
2 cups cubed cooked ham |
1 small green pepper, cut into julienne strips |
1/4 cup thinly sliced halved onion |
1 tablespoon canola oil |
hot cooked rice |
Directions:
1. Drain pineapple, reserving juice and pineapple chunks. In a bowl, combine the brown sugar, cornstarch and ginger. Stir in the water, vinegar and reserved juice until smooth; set aside.
2. In a large nonstick skillet, saute the ham, green pepper and onion in hot oil over medium-high heat for 3 minutes or until ham is lightly browned and vegetables are crisp tender. Stir reserved pineapple chunks into skillet; heat through. Stir juice mixture. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
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