Pineapple Ham Rice

• 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

1. Put the chicken broth and water in a medium saucepan and bring to a boil.
2. Add the rice and cook according to the package directions.
3. Meanwhile, dice ham.
4. Saute it in a frying pan with a little cooking oil until it starts to brown.
5. Add enough water to the reserved pineapple juice to make 1 cup.
6. 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.
7. Cook for another couple of minutes, until the sauce thickens.
8. Add the browned diced ham and serve over rice.
9. Note: If you're using instant rice, simply replace the water called for in the package directions with an equal amount of chicken broth.

chicken broth, water, rice, ham, cooking oil, pineapple, teriyaki marinade, brown sugar, cornstarch

Taken from www.food.com/recipe/pineapple-ham-rice-371769 (may not work)