Ham and Pineapple Rice Casserole
This Ham and Pineapple Rice Casserole is perfect for using up leftover ham! It is a sweet & savory dish with pineapple and tender rice. An easy casserole recipe for family dinners!
Servings: 6
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
Calories: 315kcal | Carbohydrates: 46g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 960mg | Fiber: 2g | Sugar: 12g
