1 (20 oz.) can pineapple tidbits
2 c. ham strips
2 tbsp. butter
Water
1 pkg. (6 1/2 oz.) long grain and wild rice mix
1 tbsp. minced parsley

Drain pineapple, reserve syrup. In large skillet saute ham in butter until lightly browned. Add enough water to pineapple syrup to make 2 cups liquid; add to skillet. Stir in contents of rice mix. Bring to boil. Cover, simmer 5 to 10 minutes until liquid is absorbed. Fold in pineapple. Sprinkle with parsley to serve. Serves 4.