Ham Recipes With Pineapple: Easy Skillet Dinner Recipe

This skillet ham with pineapple pairs tender pieces of fully cooked ham with juicy pineapple and a tangy brown sugar glaze. It is a quick stovetop dinner that balances salty, sweet, and tart flavors, and it can be served over rice, with potatoes, or alongside vegetables.

Ingredients

1½ lb (680 g) fully cooked boneless ham steak, about ¾ inch (2 cm) thick
2 cups (330 g) pineapple chunks, fresh or canned and drained
½ cup (120 ml) pineapple juice, reserved from the can or poured from a carton
2 tablespoons (25 g) packed light brown sugar
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon (5 ml) soy sauce
1 teaspoon (3 g) cornstarch
1 tablespoon (15 ml) cold water
1 teaspoon (5 ml) neutral cooking oil, such as canola
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (15 g) thinly sliced scallions, for serving

Instructions

Prepare the ham and sauce ingredients. Pat the ham steak dry with paper towels and cut it into bite-size pieces, trimming away any thick rind or large pieces of fat if you prefer. Drain canned pineapple, reserving ½ cup (120 ml) of its juice. If using fresh pineapple, use unsweetened pineapple juice for the glaze. In a small bowl, whisk together the reserved juice, brown sugar, Dijon mustard, cider vinegar, soy sauce, and black pepper. In a second small cup, stir the cornstarch with the cold water until smooth. Measure everything before heating the pan so the glaze can be stirred without rushing.
Brown the ham. Heat the oil in a large, preferably 12-inch (30 cm), skillet over medium heat. Add the ham in a single layer; work in batches if the pieces are crowded. Cook for about 2 minutes, turn, and cook for another minute, just until the edges take on a little color. The ham is already cooked, so this brief browning adds flavor rather than cooking raw meat. Transfer the pieces to a plate while you make the glaze.
Start the glaze. Pour the pineapple juice mixture into the same skillet. Scrape the browned bits from the bottom with a wooden spoon and bring the liquid to a gentle simmer, stirring for about 2 minutes until the sugar dissolves. Stir the cornstarch slurry again, then pour it into the pan while whisking. Simmer for about 1 minute, until the sauce looks glossy and lightly thickened. Keep the heat moderate: a vigorous boil can reduce the sauce too quickly and make the sugar taste scorched.
Add the pineapple and warm everything through. Stir the pineapple chunks into the glaze, then return the ham and any plate juices to the skillet. Turn the pieces to coat them. Cover and simmer gently for about 12 minutes, stirring once or twice so the glaze does not stick and the pineapple heats evenly. Check the thickest piece of ham with a food thermometer. Because this recipe reheats fully cooked ham, the USDA FSIS safe minimum for reheated leftovers is 165°F (74°C); make sure the center reaches that temperature. If it has not, cover and continue heating in short intervals, checking again.
Finish and serve. Remove the lid and simmer for about 2 minutes, stirring gently, to let the glaze cling to the ham and fruit. If the sauce becomes too thick, loosen it with a tablespoon or two of water; if it is thin, simmer briefly without the lid. Sprinkle with scallions and serve hot, spooning extra pineapple glaze over the portions.

Tips

Choose the right ham. A fully cooked boneless ham steak is convenient and easy to portion. If you have leftover baked ham, cut it into similar-sized pieces and use the same method. Avoid very thin deli slices, which can turn tough and salty during the covered simmer. If the ham is especially salty, taste the finished glaze before adding any extra salt; this recipe does not need added salt for most ham steaks.
Keep the pineapple pieces substantial. Chunks about 1 inch (2.5 cm) wide hold their shape better than small tidbits during simmering. Canned pineapple is dependable and its juice gives the glaze a consistent flavor. Fresh pineapple works, too, but its sweetness and juiciness vary, so taste the sauce before thickening and add a teaspoon of brown sugar if it seems unusually tart.
Use a thermometer, not color, to judge the reheating. The ham may look hot before the center is sufficiently warm. Check a thick piece in the middle of the pan, avoiding contact between the thermometer tip and the skillet. If pieces vary in size, check more than one. Gentle covered heating helps the ham warm evenly without making the glaze reduce too far.
Adjust the sauce carefully. The cornstarch slurry should be smooth before it goes into the hot pan, or little starch lumps may remain. For a thinner, less glossy sauce, use ½ teaspoon (1.5 g) cornstarch instead of a full teaspoon. If the glaze is too sweet for your taste, stir in another teaspoon of cider vinegar rather than adding more soy sauce, which can make the dish saltier.

Serving Suggestions

Serve the ham and pineapple over steamed white or brown rice so the grains catch the sweet-tart glaze. About ¾ cup (150 g) cooked rice per person makes a practical base for a generous portion. Rice is especially useful if you want the sauce to be the main seasoning; keep the rice plain or add only a little butter so it does not compete with the fruit and mustard.

For a more traditional weeknight plate, pair the skillet with mashed or roasted potatoes and a green vegetable. Steamed broccoli, green beans, sautéed cabbage, or a crisp salad all provide a fresh contrast to the rich, salty ham. If serving potatoes, spoon a small amount of glaze over the ham and pineapple rather than soaking the entire plate, so the potatoes keep their texture.

This recipe also works as a warm filling for soft dinner rolls or split baked potatoes. For rolls, chop the ham and pineapple a little smaller after cooking and use a slotted spoon to avoid making the bread soggy; offer extra glaze at the table. A simple cucumber salad or crunchy coleslaw is a good side when the meal needs a cool, crisp element.

Variations

Make it less sweet: Reduce the brown sugar to 1 tablespoon (12 g), and increase the cider vinegar by 1 teaspoon (5 ml). The pineapple will still contribute sweetness, while the sharper glaze will suit people who prefer a more savory ham dish. Taste before adding the cornstarch, since a more acidic sauce can seem brighter once it is warmed.

Add vegetables: Stir in 1 sliced red bell pepper (about 150 g) with the pineapple. For a softer pepper, add it at the beginning of the covered simmer; for a crisper one, add it for only the final 5 to 6 minutes. Thinly sliced onion can be cooked in the skillet after the ham is browned, but allow a few extra minutes for it to soften before adding the sauce.

Use a ginger-forward glaze: Add 1 teaspoon (2 g) finely grated fresh ginger to the juice mixture. It gives the sauce a warm, lightly peppery edge that complements pineapple. If fresh ginger is unavailable, use ¼ teaspoon (0.5 g) ground ginger; the flavor will be less bright, so start with a small amount.

Try a different mustard or fruit: Whole-grain mustard can replace Dijon in the same quantity and gives the sauce a lightly textured finish. For a less tropical result, replace up to half the pineapple with drained peach slices. Peaches are softer, so fold them in during the last 5 minutes rather than simmering them for the full time.

Storage and Reheating

Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. Keep the ham, pineapple, and glaze together so the meat stays moist. Refrigerated leftovers are best within 3 to 4 days. Do not leave the skillet at room temperature for more than 2 hours, or more than 1 hour if the room is hotter than 90°F (32°C).

For stovetop reheating, put the desired portion in a covered skillet with 1 or 2 tablespoons of water. Warm over low to medium-low heat, stirring gently, until the center reaches 165°F (74°C), checked with a food thermometer. Add a splash more water if the glaze has thickened during storage. In a microwave, cover the portion loosely, heat in short intervals, and stir or turn the pieces partway through so they heat evenly; verify that the center reaches 165°F (74°C).

To freeze, place cooled portions in a freezer-safe airtight container and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The pineapple may be softer after freezing and thawing, but the glaze and ham remain suitable for serving. Freeze promptly rather than leaving leftovers in the refrigerator for several days first.

Frequently Asked Questions

Can I use leftover holiday ham instead of a ham steak?
Yes. Use about 1½ lb (680 g) of cooked ham, cut into bite-size pieces. If it is already sliced, keep the pieces fairly thick so they do not dry out. Leftover ham can have a different level of saltiness than a packaged ham steak, so taste the glaze before serving and avoid adding extra salt unless it is clearly needed.

Can I use pineapple rings instead of chunks?
Yes. Drain the rings and cut them into bite-size pieces before adding them to the skillet. Grilled or canned rings both work. If you want to serve whole rings on top, warm them in the glaze and arrange them over the ham at the end; use chunks in the pan if you want pineapple in every bite.

Can I make this recipe without cornstarch?
You can leave it out, but the sauce will be thinner. Simmer the juice mixture uncovered for a few extra minutes before returning the ham to the pan, watching closely because the brown sugar can scorch as the liquid reduces. Alternatively, serve the thinner glaze as a sauce over rice rather than expecting it to coat each piece of ham.

Can I prepare the recipe ahead?
You can measure the sauce ingredients, drain the pineapple, and cut the ham up to a day ahead; keep the ham and pineapple covered separately in the refrigerator. For the best texture, cook the dish shortly before serving. If you fully cook it in advance, chill it promptly and reheat the portion to 165°F (74°C), adding a little water if the glaze has become thick.

What can I use instead of pineapple juice?
Unsweetened apple juice is a practical substitute in the same quantity. It makes a milder, less distinctly tropical glaze, so add an extra teaspoon of cider vinegar if you want to maintain the tart balance. Orange juice also works, but it brings a brighter citrus flavor and may make the finished sauce seem sweeter.

How do I stop the ham from becoming dry?
Start with pieces cut to a similar thickness, brown them briefly, and keep the pan covered during most of the reheating. Use a gentle simmer rather than a hard boil, and check the center with a thermometer instead of continuing to cook by guesswork. Once the ham reaches 165°F (74°C), take the pan off the heat and serve it promptly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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