Hawaiian Ham and Pineapple Casserole
Summer comes and goes faster than any other season and suddenly you're back to school shopping. Not this year with Hawaiian Ham and Pineapple Casserole.
Servings: 6 -8
Ingredients
For the Kabobs
- 1 Large Red Bell Pepper chopped
- 1 Large Orange Bell Pepper chopped
- 4 Cups Ham chopped
- 1 Pineapple cored and chopped
- 1 Red Onion chopped
- [Teriyaki Sauce] for glazing and drizzling over the casserole
For the Casserole
- 3 Cups Broccoli
- Salt and Pepper
- Rice cooked for serving. We prefer [Coconut Rice]
Instructions
- Heat a grill to high heat.
- Rub the grates with a paper towel dipped in oil.
- Allow to heat for 10 minutes.
- Prepare the kabobs.If using wooden skewers, soak them in water for 15 minutes prior to grilling.
- Start with the peppers and onions, followed by meat and pineapple, finishing with peppers and onions again.4 Cups Ham, 1 Pineapple, 1 Large Red Bell Pepper, 1 Large Orange Bell Pepper, 1 Red Onion
- Turn the heat down to medium and add the kabobs.
- Cook on each side until grill marks appear, about 3-5 minutes.
- Turn and continue cooking on each side.
- The last 3 minutes of cooking, glaze the kabobs with teriyaki sauce, turn and glaze again.[Teriyaki Sauce] for glazing and drizzling over the casserole
- Remove from the heat.
- Place the broccoli in a pot with a little water and add the lid.3 Cups Broccoli
- Steam over medium heat for about 3 minutes.
- Drain the water and sprinkle with a little salt and pepper.Salt and Pepper
- Add the rice, broccoli and slice everything off of the kabobs into a 9x13" dish and drizzle with a little more teriyaki.Rice
- Serve family style.
Notes
This dish can be prepped ahead of time and finished at dinner, or you can make everything, cover with foil and reheat in a 350 degree oven for 20 minutes for dinner.
Nutrition
Serving: 1g | Calories: 297kcal | Carbohydrates: 28g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 1211mg | Fiber: 5g | Sugar: 7g