1 c. cubed cooked ham
1 tsp. salad oil
1 (8 3/4 oz.) can pineapple tidbits
1/4 c. bottled barbecue sauce
1 1/2 tsp. cornstarch
1/2 med. green pepper, cut in strips
Hot cooked rice, as much as needed

Brown meat lightly in hot oil in skillet. Drain pineapple. Reserve syrup. Stir syrup and barbecue sauce into browned meat. Cover; simmer 10 minutes.

Blend cornstarch with 1/3 cup cold water; stir into meat. Cook and stir until thickened and bubbly. Add the pineapple and the green peppers. Heat through. Serve over rice. Makes 2 servings.