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This Ham and Pineapple Rice Casserole recipe is a sweet and savory baked rice dish that makes the most of leftover ham. Tender rice bakes with juicy pineapple chunks, colorful bell pepper, and savory soy-garlic flavor for a casserole that’s family-friendly and so easy to make. Perfect for a weeknight dinner or using up holiday ham!
Table of Contents
- A Sweet and Savory Ham Casserole with Leftover Ham
- Why You’ll Love This Ham and Rice Bake
- Ingredients for Ham and Pineapple Casserole
- Rice Variations for This Easy Casserole
- Flavor Variations for Ham & Pineapple Casserole
- How to Make Leftover Ham and Pineapple Rice Casserole
- Storing and Reheating Ham and Rice Bake
- More Easy Casseroles
- Ham and Pineapple Rice Casserole Recipe
- Ham & Pineapple Rice Casserole FAQs
A Sweet and Savory Ham Casserole with Leftover Ham
If you’re wondering what to make with leftover ham, this easy ham and pineapple rice casserole is the answer!
Pineapple juice adds a touch of natural sweetness, while soy sauce, garlic, and green onions balance it with savory flavor.
Why You’ll Love This Ham and Rice Bake
- Perfect for leftovers – A tasty way to repurpose leftover ham from Easter, Christmas, or Sunday dinner.
- Family-friendly flavors – Sweet pineapple paired with savory ham is always a hit.
- One-pan meal – Just mix, bake, and serve!
- Customizable – Add more veggies, spice, or toppings to suit your taste.
This easy baked ham and rice casserole with pineapple is colorful, comforting, and ready in about 35 minutes in the oven.
This easy casserole recipe is as pretty as it is delicious!
Ingredients for Ham and Pineapple Casserole
Exact amounts for this Pineapple Ham & Rice Casserole are located on the recipe card below.
- Cooked Ham (leftover ham works perfectly)
- Pineapple Chunks
- Green Onions
- Low Sodium Soy Sauce
- Garlic Powder
- Minute Rice
- Pineapple Juice
- Low Sodium Chicken Broth
- Red Bell Pepper
- Ginger Powder (optional)
- Red Pepper Flakes (optional)
- Rice Wine Vinegar (optional)
Garnish: Lime Juice, Extra Green Onion, Sesame Seeds
Rice Variations for This Easy Casserole
- Brown Rice Option – You can use Minute® Instant Brown Rice instead of white Minute® Rice. Use the same amount of liquid (2 ½ cups total), but the casserole may need an extra 5–10 minutes of baking time.
- Using Cooked Rice – If you already have cooked rice (white or brown), use about 3–4 cups cooked rice. Replace the broth/juice mixture with just the pineapple juice from the can (about ¾–1 cup). This keeps the casserole moist without making it mushy. Bake covered for about 25 minutes, until heated through.
Flavor Variations for Ham & Pineapple Casserole
- Vegetable Boost – Add frozen peas, carrots, corn, or even broccoli florets for extra color and nutrition.
- Spicy Kick – Use chili flakes, diced jalapeños, or a splash of sriracha to add heat.
- Hawaiian Twist – Add a bit of teriyaki sauce or swap soy sauce with a Hawaiian-style marinade for a more tropical flavor.
- Glaze Finish – Drizzle a little sweet chili sauce or honey over the top after baking for a glossy, flavorful finish.
How to Make Leftover Ham and Pineapple Rice Casserole
Prepare the Dish
- Preheat oven to 350°F.
- Spray a 9”x13” casserole dish with cooking spray.
- Combine pineapple juice from the can with chicken broth until you have 2 ½ cups total liquid.
Mix the Ingredients
- In a large mixing bowl, add cubed ham, pineapple, rice, bell pepper, green onions, soy sauce, garlic powder, and seasonings.
- Pour in the pineapple juice mixture and stir to combine.
- Spread into the baking dish and gently press down so the rice absorbs the liquid.
Bake the Casserole
- Cover tightly with foil.
- Bake for 30 minutes, or until rice and peppers are tender.
- Remove foil and fluff with a fork.
Garnish and Serve
- Garnish with optional sesame seeds, fresh lime juice, and extra green onions.
- Serve warm as a complete meal or with a crisp green salad.
Storing and Reheating Ham and Rice Bake
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
- Reheat: This casserole reheats really well, making it a great meal-prep option. Warm in the oven at 325°F, covered with foil, or in the microwave until heated through.
More Easy Casseroles
Taco Rice Casserole
Hotdish Tater Tot Casserole
Cheesy Taco Pasta Casserole
Hamburger Rice Casserole
Ham and Broccoli Rice Casserole
If you make this leftover Ham and Rice Casserole, let me know! Just leave a comment with a star rating below. I’d love to hear from you.
Ham and Pineapple Rice Casserole
Ingredients
- 3 cups Cooked Ham (cut into small cubes)
- 20-ounce can Pineapple Chunks (drain & save the juice)
- 4 Green Onions chopped
- ¼ cup Low Sodium Soy Sauce
- 2 teaspoons Garlic Powder
- 2 ¼ cups Minute® Rice (instant rice)
- 2 ½ cups Pineapple Juice + Low Sodium Chicken Broth
- 1 Red Bell Pepper, diced
- 1 teaspoon Ginger Powder, optional
- ½ teaspoon Red Pepper Flakes, optional
- 1 Tablespoon Rice Wine Vinegar, optional
Garnish
- Lime Juice
- Extra Green Onion
- Sesame Seeds
Instructions
Prep
- Heat oven to 350°F. Spray a 9”x13” baking dish with cooking spray.
- Combine the pineapple juice from the can with chicken broth to make 2 ½ cups total liquid.
Assemble the Casserole
- Add all of the ingredients to a large mixing bowl and mix well.
- Pour the mixture to the prepared baking dish (and press the contents down so the rice can absorb the liquid easier).
Bake
- Cover baking dish tightly with foil.
- Bake at 350°F for 30 minutes, or until the rice and bell pepper are tender.
- Remove foil and fluff casserole with a fork.
Serve
- Serve garnished with sesame seeds, lime juice, extra chopped green onion, or as desired.
Notes
- Rice: Use Minute® Rice (instant). Brown Minute® Rice needs 5–10 more minutes. For cooked rice, use 3–4 cups with only the pineapple juice (about 1 cup), no broth; bake 25 minutes.
- Ham: Leftover ham works best, but ham steak or smoked sausage also work.
- Make Ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes if chilled.
- Storage: Refrigerate up to 4 days or freeze up to 2 months. Thaw before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ham & Pineapple Rice Casserole FAQs
Instant rice is recommended because it cooks quickly in the oven, and soaks up the liquid evenly. Regular uncooked long-grain rice won’t cook through with this method (scroll up for more on the rices you can use).
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 extra minutes as it will be cold (let the baking dish come to room temp before putting into a hot oven).
No problem! Buy a ham steak from the store and dice it up. Smoked sausage or rotisserie chicken also work well.
Yes. Cool the casserole completely, then store in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, but you’ll also need liquid for the rice. If using fresh pineapple chunks, replace the pineapple juice with extra chicken broth or bottled pineapple juice.
