2 c. ham strips
2 tbsp. butter
1 pkg. long grain and wild rice
2 med. cans of Dole pineapple chunks

Brown the ham strips in the butter. Add the long grain and wild rice mix with the seasonings. Drain syrup from the cans of pineapple and add enough water to make 2 1/2 cups of liquid. Stir into skillet. Cover and cook until the liquid is absorbed. Add the pineapple chunks and serve.