Cook ham & onion in butter in 10" skillet till onion is tender. Drain pineapple and reserve juice. Add water to the juice to make 2 1/2 cup of liquid. Add liquid, rice, pineapple chunks, brown sugar, vinegar & salt to ham mixture. Stir & bring to a boil. Reduce heat, cover & cook for 25 minutes or till liquid is absorbed. Serves: 8
By Terri H.
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