Food Works Hawaiian Ham

• 1 tablespoon olive oil or 1 tablespoon canola oil
• 3 large carrots, sliced into thin coins
• 1 red onion, chopped into 2cm squares
• 3 sweet bell peppers, chopped into 2 cm squares (multicoloured is prettiest!)
• 2 cups cubed cooked ham or 2 cups cubed chicken or 2 cups cubed firm tofu
• 1 (20 ounce) can pineapple chunks in juice or 1 (20 ounce) can pineapple slices, cut into bite-size pieces
• 2 tablespoons brown sugar, packed
• 1 tablespoon cider vinegar
• 1 tablespoon mustard (Dijon or yellow are fine)
• 1 12 tablespoons cornstarch, as needed

1. Chop all ingredients into bite-sized chunks.
2. Heat a large skillet with lid to medium-high.
3. To hot skillet, add oil.
4. If using chicken or tofu instead of ham, cook these first until chicken is not pink inside and tofu is starting to brown at the edges.
5. Add onions and carrots.
6. Sautee until tender, about 5 minutes.
7. Add peppers and ham, stirring occasionally until they are heated through.
8. Drain pineapple juice into a cup, and add pineapple tidbits to skillet.
9. For the sauce, add brown sugar, mustard, and vinegar to the pineapple juice.
10. Stir in 1 Tbsp cornstarch, and mix well so there are no cornstarch chunks.
11. Add sauce to hot skillet.
12. Stir.
13. Cover skillet with lid, leaving a small gap or vent.
14. Simmer until sauce is thickened and glossy.
15. If sauce won't thicken, add another 1 1/2 tsp cornstarch, mixing in well.
16. Serve over rice or quinoa.

olive oil, carrots, red onion, sweet bell peppers, ham, pineapple, brown sugar, cider vinegar, cornstarch

Taken from www.food.com/recipe/food-works-hawaiian-ham-515608 (may not work)