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.
All year we live on a pretty tight schedule. We are in the school age years and the older our kids get the more we realize that their schedules only get busier and busier which means they rule our lives. I laugh a little every time I hear someone say that they will have more time once the kids are in school.
HA! Ha. Ha. Ha. More like you’ll be running all over getting school supplies, dropping off forgotten lunches, doing at home reading, ridiculous amounts of book reports, science projects and after school activities. And then summer hits.
For just a moment you believe that time is yours again. You take things easy, everyone sleeps a little longer and then suddenly it’s back to school again. But this year I’m living up summer the moment it starts and that all begins with Hawaiian Ham and Pineapple Casserole. Actually this casserole can be two dishes.
First, we fire up the grill and make ham and pineapple kabobs with teriyaki sauce.
It’s important to add red onion and bell peppers first, then stack the meat and fruit close together and finish off with more veggies. Pork can dry out quickly and the veggies and the end and close stacking will keep that from happening.
Meanwhile, cook up some rice, plain or our favorite Coconut Rice, as well as some steamed broccoli. Then toss it all together and drizzle with a little more sauce because sauce makes me happy and it should for you too.
Grilling the pineapple with the ham allows the juices to all meld together and become sweet, warm and wonderful. We watch for grill marks, turn and continue cooking and turning until the entire kabobs has those beautiful marks which means it’s ready. Ham is precooked anyway so we are really just warming things up and really getting those juices on the pineapple going. Paired up with the sticky rice it’s sure to be a flavor party.
Hawaiian Ham and Pineapple Casserole
- 4 Cups Ham, chopped
- 1 pineapple, cored and chopped
- 1 Large Red Bell Pepper, chopped
- 1 Large Orange Bell Pepper, chopped
- 1 Red Onion, chopped
- Teriyaki Saucefor glazing and drizzling over the casserole
- 3 Cups Broccoli
- Salt and Pepper
- Rice, cooked for serving. We prefer Coconut Rice
- 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.
- 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. Remove from the heat.
- Place the broccoli in a pot with a little water and add the lid. Steam over medium heat for about 3 minutes. Drain the water and sprinkle with a little 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. Serve family style.