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

Drain pineapple; reserve juice. Add enough water to juice to measure 1 cup. Cook and stir onion in butter in 10" skillet over medium heat until onion is tender, about 5 minutes. Stir in ham, green pepper, salt, pepper, pineapple chunks and reserved pineapple juice. Heat to boiling; reduce heat. Cover and simmer until green pepper is crisp tender, about 5 minutes. Mix cornstarch and cold water; gradually stir into ham mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over rice. 5 servings.