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Hawaiian Ham and Veggie Rice Bowl

Hawaiian Ham and Veggie Rice Bowl

with Pineapple

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Prepare your taste buds for this pork stir fry with a Hawaiian pineapple twist! Green onions, broccoli, carrots and corn round out this one pan wonder!

Allergens:Soy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Ham Steaks

95 g

Pineapple, spears

227 g

Broccoli, florets

56 g

Corn Kernels

2 unit

Green Onions

6 g

Garlic

30 g

Ginger

¾ cup

Jasmine Rice

56 g

Carrot, julienned

¼ cup

Sweet Chili Sauce

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

Not included in your delivery

1 tbsp

Oil*

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories730 kcal
Fat13 g
Saturated Fat2.5 g
Carbohydrate109 g
Sugar24 g
Dietary Fiber7 g
Protein44 g
Cholesterol80 mg
Sodium1930 mg
Instructionsarrow up iconarrow up icon
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1

Don't have a garlic press? Lay the garlic cloves on a chopping board,then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, cut pineapple into 1/2-inch pieces. Thinly slice green onions. Cut broccoli into bite-size pieces. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Pat ham steak dry with paper towels, then cut into bite-sized pieces.

2

Add rice to the medium pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, stir together soy sauce and sweet chili sauce in a small bowl. Set aside.

3

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then ham. Cook, stirring often, until cooked through, 4-5 min.** Transfer ham to a plate and cover with foil to keep warm.

4

Add another 1 tbsp oil (dbl for 4 ppl), then broccoli to the same pan. Cook, stirring occasionally, until tender-crisp, 3-5 min. Add pineapple, carrots, corn, ginger and garlic. Cook, stirring often, until pineapple is warmed through, 1-2 min. Add ham, including any juices from the plate. Stir together, 30 sec.

5

Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice between plates and top with veggie-ham mixture. Spoon over soy-chili sauce and sprinkle over remaining green onions.