Ham and Pineapple Fried Rice

Story by Holly
Ham and Pineapple Fried Rice
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I know what some of you might be thinking right now… "pineapple fried rice in the middle of november?” I know, I know, it’s not the most seasonally inspired dish we’ve ever created, but because our blog has been in the throngs of Thanksgiving planning for weeks now (check out our Creamy Brussels Sprouts & Holiday Bread Basket), and we’ve nearly hit our yearly quota of delicious soups (don't quote me on that later), we thought we’d mix it up a bit and introduce you to one of our new favorite dishes. If you're anything like us, over the next few months you will almost certainly either purchase a ham of your own or be taking home more than a few foil packets of it that are leftover from holiday meals with friends and family. While ham is delicious as is, knowing what to do with all those leftovers can be a challenge. To avoid burnout, it's a great idea to have a few recipes in your back pocket that bring ham from the holiday table to your weeknight dinner table, because really, ham, it's so much more than a holiday meat to be served exclusively alongside mashed potatoes.

There’s nothing like mixing up your use of an ingredient to make you appreciate it in a totally new way...

Ham and Pineapple Fried Rice

If you aren't yet convinced, consider just a few of these dishes that make spectacular uses for ham leftovers- Soup. Yes, soup! I love a good baked potato chowder with ham, or a classic split pea with ham. So hearty and so delish. Red beans and rice anyone? If you’ve never made it before you are missing out on one of the easiest and tastiest one pot meals that is sure to become a staple in your home. Sandwiches. Duh, right? But not just cold cuts, I'm talking ham and grilled cheese inspo galore! Nothing is better, or simpler on a chilly fall night. For this post, Natalie and I decided to think even further outside the box and come up with a dish you've almost certainly never used your leftover ham for...pineapple and ham fried rice. There’s nothing like mixing up your use of an ingredient to make you appreciate it in a totally new way, and this fried rice is like sunshine on your dinner table in the best of ways. It's bright and bold flavors are such a welcome retreat this time of year when rich and hearty food can tend to get monotonous. And there's absolutely no reason to be intimidated by its preparation. It's simple and entirely doable even in the midst of midweek mayhem.

Ham and Pineapple Fried Rice

Even though it's only early November, it's clear my head and heart are already in full holiday mode. I've been so busy dreaming about what to do with all my ham leftovers, I realized I'd be a fool to wait another few weeks to indulge in all these awesome recipes, so I had to go get one now. My favorite ham comes from Fred Meyer. While they are available during the holidays, I'm going to let you in on a little secret...you can order them year round though the meat department of your local store.  They slow bake and naturally smoke their Flame Crafted Ham for 12 hours. Then they smother it with a sweet, crunchy, organic honey glaze. It is heaven and hard to stop eating, as is. I ordered mine on the large side to ensure I could use it in all of the above dishes that were calling my name, and I've been able to feed my family for a week. No complaints to be heard! Just lots of requests for seconds and thirds, which I am more than happy to oblige.

Ham and Pineapple Fried Rice

This is a sponsored post written by TMP on behalf of Fred Meyer/Kroger. The opinions and text are all ours.

Ham and Pineapple Fried Rice

Serves 4


1 tbsp + 1 tsp vegetable oil
1/2 tsp + 1 tbsp sesame oil
1 small yellow onion, diced
1 red bell pepper diced
2 eggs, beaten in a bowl with 1/4 tsp sesame oil and 1/4 tsp soy sauce
2 cups ham, chopped (a great way to use up leftover ham or 3/4 lb 1/2 inch thick cut from deli counter)
1 (20 oz) can pineapple, chunks or slices
3 cups cooked day old white rice, grains separated
2 tbsp pineapple juice, from can of pineapples
2-3 tbsp soy sauce
1 tsp rice vinegar
2 green onions, chopped
1/2 cup cilantro, optional
sesame seeds, optional

Sweet and Sour Honey Sauce

1/4 cup honey
1/3 cup pineapple juice, from can of pineapple
1/3 cup soy sauce
1 tsp freshly grated ginger
2 tbsp rice vinegar
1 tsp cornstarch


  1. In a small sauce pan, add all ingredients for the sweet and sour sauce. Whisk until fully combined. Remove the sauce from the heat and allow to cool and thicken. Set aside until ready to serve.
  2. In a large frying pan, or wok, heat the 1 tbsp vegetable along with 1 tsp sesame oil over medium-high heat. Add onions to the oil and stir-fry for 2 minutes. Add red pepper and stir-fry for another 3 minutes until onions are tender and turning golden brown. Remove onions and red pepper from the pan.
  3. Add 1 more teaspoon vegetable oil to the pan. Pour in the eggs. Stir fry eggs in a thin layer swirling constantly until soft cooked. Remove from pan chop into chunks. Add ham to the hot pan, just until heated through, about 2 minutes. Remove from pan.
  4. Heat 1 tablespoon sesame oil in the pan. Add 3 cups cooked rice. Stir-fry for 4 minutes. Add 2 tablespoons pineapple juice, 2-3 tablespoons soy sauce to taste and rice vinegar stirring constantly. Add onion, bell pepper, egg and ham in with the rice, toss until fully incorporated.
  5. Garnish with green onions, cilantro and sesame seeds. Drizzle with sweet and sour honey sauce.