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

1. Drain pineapple, reserve juice. Add enough water to juice to make 1 cup.

2. Cook and stir onion in butter in 10 inch skillet over medium heat until onion is tender (about 5 minutes).

3. Stir in ham, green pepper, salt, pepper, pineapple chunks and reserved pineapple juice.

4. Heat to boiling; reduce heat. Cover and simmer until green pepper is crisp- tender (about 5 minutes).

5. Mix cornstarch and cold water. Gradually stir into ham mixture.

6. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over rice. Makes about 4-5 servings.