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“Tell the kids it's Hawaiian night and relax. Consider serving coconut custard for dessert. If all you have is a mild teriyaki sauce, spice it up with some extra ground ginger (about 1/2 teaspoon). I found this recipe in Pop It, Stir It, Fix It, Serve It. I have not tried this recipe, but I'm posting it for safe keeping..”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 15 ounces canned chicken broth (or 1 tsp chicken bouillon cube, plus 2 cups water)
  • 14 cup water
  • 1 cup lo 0ng grain rice
  • 10 ounces canned ham, drained
  • cooking oil, for sauteing
  • 20 ounces canned crushed pineapple, juice reserved
  • 14 cup teriyaki marinade
  • 3 tablespoons brown sugar
  • 3 tablespoons cornstarch, dissolved in a little cold water

Directions

  1. Put the chicken broth and water in a medium saucepan and bring to a boil. Add the rice and cook according to the package directions.
  2. Meanwhile, dice ham. Saute it in a frying pan with a little cooking oil until it starts to brown.
  3. Add enough water to the reserved pineapple juice to make 1 cup. In a medium sized saucepan, combine the pineapple, pineapple juice and water, teriyaki marinade, brown sugar, and the cornstarch mixture, and bring to a boil. Cook for another couple of minutes, until the sauce thickens. Add the browned diced ham and serve over rice.
  4. Note: If you're using instant rice, simply replace the water called for in the package directions with an equal amount of chicken broth.

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