15 1/4 oz. can pineapple chunks in juice
1 med. onion, sliced
2 tbsp. butter
1 lb. cooked ham, cut into 1/4 x 4 inch strips
1 sm. green pepper, chopped
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. cornstarch
4 c. hot cooked rice

Drain pineapple, save juice. Add water to juice to make 1 cup. Saute onion in butter until tender. Stir in ham, green pepper, salt, pepper, pineapple chunks and juice. Heat to boiling, lower heat. Cover and simmer about 5 minutes. Mix cornstarch and cold water. Gradually stir into ham mixture. Heat to boiling, stirring constantly. Cook 1 minute. Serve over rice. Makes 5 servings.