|Canned pineapple chunks||15 1⁄4 Ounce (Dipped In Juice)|
|Onion||1 Medium, sliced|
|Cooked ham||1 Pound, cut into strips, 4 x 1/4 inch|
|Green pepper||1 Small, chopped (About 1/4 Cup)|
|Cold water||2 Tablespoon|
|Hot cooked rice||4 Cup (64 tbs)|
Drain pineapple; reserve juice.
Add enough water to juice to measure 1 cup.
Cook and stir onion in margarine in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Stir in ham, green pepper, salt, pepper, pineapple chunks and reserved pineapple juice.
Heat to boiling; reduce heat.
Cover and simmer until green pepper is crisp-tender, about 5 minutes.
Mix cornstarch and cold water; gradually stir into ham mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over rice.